Study On Quality Analysis And Characteristic Flavor Components Of Thai Rice And Wuchang Rice

Fragrant rice is an important kind of rice.Because of its rich flavor and high economic value,it occupies an important position in international rice trade.Rice made from it not only overflows the aroma after cooking,but also has a high nutritional value.It is rich in 8 essential amino acids and a lot of proteins,alkaloids,vitamins,amylases,lipases,maltoenzymes and calcium,phosphorus and iron.The differences in quality and aroma composition of Thai rice and Wuchang rice are analyzed,which provide the theoretical basis for the production of rice in future.In this paper,the basic composition,gelatinization characteristics,taste quality,texture characteristics and aroma components of Thai and Wuchang rice were measured,and the differences of varieties represented by the two varieties were compared.The results are as follows:(1)The main components of Thai and Wuchang rice are determined.It can be concluded that the rice of Wuchang is low in water content,easy to lose its elasticity when cooked,and the viscosity of rice of Wuchang is higher than that of Thai rice,and the fat content of P5 rice is higher.After cooking,the surface is brighter than Thai fragrant rice,and both kinds of rice have better taste of cold rice.The crude protein content of Thai fragrant rice is 6.21,which is 0.81%higher than that of Wuchang rice,so the water absorption rate of Wuchang rice is faster than Thai fragrant rice.Large water absorption,that is,Wuchang rice cooking time is short,rice viscosity is high,not loose.(2)The content of ash and amino acids of rice and rice in Thailand were determined.The amino acid contents of Thai and Wuji rice were 0.077 % and 0.076 %,respectively.The ash contents of Thai and Wuji rice were 2.9%and 2.7%,respectively.The contents of minerals,i.e.inorganic salts and trace elements required by human body were similar.(3)The alkali-eliminating degree of Thai rice and Wuchang rice were determined.Both of them were of grade 5,and the predicted gelatinization temperature was between 70 ? and 74 ?.The gelatinization temperature of Thai fragrant rice and Wuchang rice was 72.2 ? and 73.2 ?,respectively.Thai rice and Wuchang rice are suitable for cooking rice,but they need longer cooking time and more water.(4)The gelatinization characteristic curves of Thai fragrant rice and impermanent rice were determined by RVA,and the retrogradation values of Thai fragrant rice and Wuchang rice were 15988/1151,respectively.The results showed that the rice of Wuchang rice was soft in texture and high in viscosity.The cooking characteristics,amylose,taste value,gel consistency and texture curve of Thai fragrant rice and Wuchang rice were determined.The cooking characteristic and taste value of Thai fragrant rice and Wuchang rice were all similar.The amylose content of Wuchang rice is slightly lower than that of Thai fragrant rice,the gel consistency is higher than that of organic rice,and the hardness and adhesion ratio of Wuchang rice are smaller,that is,after cooking,Wuchang rice has a good taste and soft rice,and is slightly glued to Thai fragrant rice.(5)SPME and GC-MS techniques were used to determine the aroma components of Thai rice and Wuchang rice.91 aroma components were detected in Thai fragrant rice and 68 aroma components were detected in Wuchang rice.Thai rice and Wuchang rice contain a lot of palmitic acid,and hydrocarbon compounds are the most.Thai fragrant rice and Wuchang rice contain many kinds of aroma compounds,so the aroma components are consistent.The analysis shows that aldehydes and aromatic compounds such as2-heptanone,hexanal,benzaldehyde,phenylacetaldehyde and acetophenone have great influence on the characteristic flavor of Thai scented rice and Wuchang rice.Alcohols and heterocyclic compounds also contributed to the characteristic aroma components of Thai rice and Wuchang rice.Among them,the substances leading to the characteristic flavor components of Thai and Wuchang rice are2-Amino-3Na-5-diazo-4H-imidazole-4-one,vanillin,2-diene aldehyde,3-methylphenol,4-methylphenol,benzothiazole,benzaldehyde,benzaldehyde,benzaldehyde,benzaldehyde,benzaldehyde,benzaldehyde,benzal dehyde,And other compounds such as phenylacetone.Compounds such as n-hexanol 1-octene-3-ol,phenol4-methylphenol,n-hexanol and 1-octene-3-ol are compounds.Vanillin and 3-methyl phenol are the compounds that lead to the characteristic flavor of Wuchang rice.