Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology

Sailimuhan Asimi; Ren Xin; Zhang Min; Tuohetisayipu Tuersuntuoheti; Li Sixuan; Wang Zhenhua; Liang Shan; Wang Ziyuan

doi:10.1515/ijfe-2021-0326

Article

Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology

Sailimuhan Asimi , Ren Xin , Zhang Min , Tuohetisayipu Tuersuntuoheti , Li Sixuan , Wang Zhenhua , Liang Shan and Wang Ziyuan

Published/Copyright: October 24, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 10-11

Abstract

By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the in vitro mastication, the present study analyzed rice bolus’s odor fingerprints in vitro mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice in vitro mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice in vitro mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during in vitro mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during in vitro mastication. Results from this study allowed us to understand rice flavor during oral processing.

Keywords: electronic nose; gas chromatography-ion mobility spectrometry (GC-IMS); in vitro mastication; japonica rice; volatile organic compounds (VOCs)

Corresponding author: Zhang Min, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; and Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China, E-mail: zmin@th.btbu.edu.cn

Sailimuhan Asimi and Ren Xin these authors contributed equally to this work and should be considered co-first authors.

Funding source: National Key R&D Program of China

Award Identifier / Grant number: 2019YFC1605900

Funding source: Project of Beijing Technology and Business University Postgraduate Scientific Research Capacity Enhancement Fund 2021

Funding source: Graduate innovation program of School of food and health 2021

Funding source: General S&T project of Beijing Municipal Commission of Education

Award Identifier / Grant number: KM202010011006

Funding source: Program of Talents Training Quality and First class Specialty (municipal level) in Food Science and Engineering Field

Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This study was supported by the National Key R&D Program of China (2019YFC1605900), General S&T project of Beijing Municipal Commission of Education (KM202010011006), Program of Talents Training Quality and First class Specialty (municipal level) in Food Science and Engineering Field, Graduate innovation program of School of food and health 2021, and Project of Beijing Technology and Business University Postgraduate Scientific Research Capacity Enhancement Fund 2021. In addition, our native English speaker colleague Amjad Sohail helped revise the English grammar in the manuscript. We sincerely thank him for his help.
Conflict of interest: The authors declare that they do not have any conflict of interest

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Received: 2021-11-29

Accepted: 2022-10-06

Published Online: 2022-10-24

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0326

Keywords for this article

electronic nose; gas chromatography-ion mobility spectrometry (GC-IMS); in vitro mastication; japonica rice; volatile organic compounds (VOCs)