Sweetness is an important taste characteristic of rice,however,the substances and formation mechanism of its sweetness still need to be clarified.In this study,oral enzymatic hydrolysis technology,high-performance liquid chromatography-mass spectrometry and regressive analysis were used for the analysis of the sweetness substances com-position in cooked rice.Based on the content of substances,a prediction model for the sweetness intensity of cooked rice was established.The formation mechanism of cooked rice sweetness was also discussed.The results indicated that the main components of rice taste included sugars,amino acids and minerals.Based on the strength of significance,the free glucose contributes the most to the sweetness of cooked rice,followed by the free calcium ions,glutamic acid and maltose.The starch of cooked rice was degraded under the treatment of amylase,increasing the concentration of maltose and liberating glutamate,sodium ions,and calcium ions.The result of the regressive analysis indicated that the basic sweetness of maltose and the synergistic effect of glucose and sodium ions provide a weak sweetness to rice.The syner-gistic effect of calcium ions with sodium ions and maltose accelerated the fading of sweetness.
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