Research Progress on Changes of Volatile Flavor Substances and Enzyme Activity in Rice During Storage
The deterioration of flavor is the key problem that affects the quality of rice and the value of commodi-ty.The changes of volatile flavor substances in rice are closely related to the changes of enzyme activity.In this pa-per,the changes of volatile flavor substances and enzyme activity in rice storage were reviewed,with emphasis on the types of volatile flavor substances,aroma contributions and precursor substances.The volatile flavor substances in rice include hydrocarbon,alcohol,phenol,aldehyde,ester,ketone and heterocyclic compounds.Aldehyde com-pounds had the greatest influence on the overall flavor of rice,and heterocyclic compounds had the largest relative content and the most abundant types.Except for the decrease of phenolic compounds and the irregular change of ke-tone compounds,the contents and types of other compounds increased with the extension of storage time.The deterio-ration of rice flavor during storage was mainly caused by the hydrolysis of lipase(LPS)and the oxidation of lipid oxi-dase and lipoxygenase(LOX)to hexals,malondialdehyde,isoamyl alcohol,furfuryl alcohol and other compounds.During the storage of rice,the activities of lip hydrolase,lipooxidase and LOX increased and then decreased,while the activities of protease,peroxidase(POD)and catalase(CAT)decreased.It was an effective measure to slow down rice aging to control the change of enzyme activity by scientific method during storage.
NETL
NSTL
万方数据
