糙米挥发性风味物质分析技术及其在加工中变化的研究进展

糙米富含营养物质和膳食纤维,还具有预防心脑血管疾病、降血糖、降血脂等保健功效。糙米全谷物食品发展前景广阔,糙米的食用品质和市场接受程度与其特殊的挥发性风味息息相关。糙米香气清淡,目前主要通过各种加工处理来增强风味。本文综述了糙米挥发性风味物质的提取、分离、鉴定和风味评价方法的研究进展,介绍了发芽、高压、挤压膨化和烘烤处理对糙米挥发性风味物质变化的影响,以期为糙米挥发性风味物质的准确分析与评价和为糙米全谷物食品的研发提供有关风味调控的参考。

Research Progress in Analysis Technology of Volatile Flavor Compounds in Brown Rice and its changes during Processing

Brown rice is rich in nutrients and dietary fiber. It also has the health care effects of preventing cardiovascular and cerebrovascular diseases, reducing blood sugar and blood fat. As a whole grain food with broad development prospects, the edible quality and market acceptance of brown rice are closely related to its special volatile flavor. Brown rice has only light aroma, so at present, it is mainly processed to enhance the flavor. This paper reviews the research progress of extraction, separation, identification and flavor evaluation of brown rice volatile flavor compounds, introduces the influence of germination, high pressure, extrusion expansion and roast on the changes of volatile flavor compounds in brown rice,in order to provide reference for the accurate analysis and evaluation of volatile flavor compounds in brown rice, as well as for the research of brown rice whole grain foods in flavor regulation.