Study on the Changes of Cooking Flavor Volatiles by Different Packing Ways of Rice after Storage

Abstract:

A combined headspace solid-phase microextraction(HS-SPME)with gas chromatography-mass spectrometry(GC-MS)method has been employed for the analysis of the cooking flavor volatiles of rice.The rice were storaged by different packing ways(natural hermetic storage,filling with carbon dioxide or nitrogen and vacuumizing storage)under the following conditions:temperature 37 ℃,relative humidity 60%.The research showed that the augmentel of aldehydes,alcohols and ketones was the most prominent by natural hermetic packing than other packing ways after storage.Through comparing the total alcohols,aldehydes,ketones and 2-pentylfuran of vacuumizing storage,filling with carbon dioxide and nitrogen,it was found that storage of vacuumizing and filling with carbon dioxide could postpone the deterioration of rice flavor volatiles and keep the quality of rice.