Static headspace analysis of odorants in commercial rice proteins

Jing Zhao; William L. Boatright

doi:10.1016/j.foodchem.2016.10.086

Static headspace analysis of odorants in commercial rice proteins

Jing Zhao, William L. Boatright

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

16 Scopus citations

Abstract

Accurate identification of the odor-contributing compounds in aqueous slurries of rice proteins is necessary to improve their overall flavor characteristics. The objective of this study was to identify the primary odorants in rice protein slurries using static headspace analysis. Five commercial rice protein (RP) products, RP-G, RP-O, RP-RM, RP-RS1, and RP-RS2, were analyzed. RP-G contained the lowest levels of most of the odorants. Acetaldehyde was present in the highest amount in RP-O (0.434 mg/m³). RP-RM had the highest levels of hexanal (5.907 mg/m³), methanethiol (0.138 mg/m³), pentanal (1.575 mg/m³), and 2-pentylfuran (5.702 mg/m³). Corresponding odor values were, 111, 86, 22 and 21, respectively. In RP-RS1 and RP-RS2, the predominant odorants were dimethyl disulfide, dimethyl trisulfide, and hexanal. The results showed the importance of the volatile compounds produced from amino acids, including the sulfur-containing compounds and acetaldehyde, as well as lipid oxidation derived odorants to the overall odor of rice proteins.

Original language	English
Pages (from-to)	345-350
Number of pages	6
Journal	Food Chemistry
Volume	221
DOIs	https://doi.org/10.1016/j.foodchem.2016.10.086
State	Published - Apr 15 2017

Bibliographical note

Publisher Copyright:
© 2016

Keywords

Acetaldehyde
Copper
Gas chromatography-mass spectrometry
Hydroperoxides
Iron
Manganese
Sulfite
Sulfur-containing odorants

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2016.10.086

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title = "Static headspace analysis of odorants in commercial rice proteins",

abstract = "Accurate identification of the odor-contributing compounds in aqueous slurries of rice proteins is necessary to improve their overall flavor characteristics. The objective of this study was to identify the primary odorants in rice protein slurries using static headspace analysis. Five commercial rice protein (RP) products, RP-G, RP-O, RP-RM, RP-RS1, and RP-RS2, were analyzed. RP-G contained the lowest levels of most of the odorants. Acetaldehyde was present in the highest amount in RP-O (0.434 mg/m3). RP-RM had the highest levels of hexanal (5.907 mg/m3), methanethiol (0.138 mg/m3), pentanal (1.575 mg/m3), and 2-pentylfuran (5.702 mg/m3). Corresponding odor values were, 111, 86, 22 and 21, respectively. In RP-RS1 and RP-RS2, the predominant odorants were dimethyl disulfide, dimethyl trisulfide, and hexanal. The results showed the importance of the volatile compounds produced from amino acids, including the sulfur-containing compounds and acetaldehyde, as well as lipid oxidation derived odorants to the overall odor of rice proteins.",

keywords = "Acetaldehyde, Copper, Gas chromatography-mass spectrometry, Hydroperoxides, Iron, Manganese, Sulfite, Sulfur-containing odorants",

author = "Jing Zhao and Boatright, {William L.}",

note = "Publisher Copyright: {\textcopyright} 2016",

year = "2017",

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day = "15",

doi = "10.1016/j.foodchem.2016.10.086",

language = "English",

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AU - Boatright, William L.

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N2 - Accurate identification of the odor-contributing compounds in aqueous slurries of rice proteins is necessary to improve their overall flavor characteristics. The objective of this study was to identify the primary odorants in rice protein slurries using static headspace analysis. Five commercial rice protein (RP) products, RP-G, RP-O, RP-RM, RP-RS1, and RP-RS2, were analyzed. RP-G contained the lowest levels of most of the odorants. Acetaldehyde was present in the highest amount in RP-O (0.434 mg/m3). RP-RM had the highest levels of hexanal (5.907 mg/m3), methanethiol (0.138 mg/m3), pentanal (1.575 mg/m3), and 2-pentylfuran (5.702 mg/m3). Corresponding odor values were, 111, 86, 22 and 21, respectively. In RP-RS1 and RP-RS2, the predominant odorants were dimethyl disulfide, dimethyl trisulfide, and hexanal. The results showed the importance of the volatile compounds produced from amino acids, including the sulfur-containing compounds and acetaldehyde, as well as lipid oxidation derived odorants to the overall odor of rice proteins.

AB - Accurate identification of the odor-contributing compounds in aqueous slurries of rice proteins is necessary to improve their overall flavor characteristics. The objective of this study was to identify the primary odorants in rice protein slurries using static headspace analysis. Five commercial rice protein (RP) products, RP-G, RP-O, RP-RM, RP-RS1, and RP-RS2, were analyzed. RP-G contained the lowest levels of most of the odorants. Acetaldehyde was present in the highest amount in RP-O (0.434 mg/m3). RP-RM had the highest levels of hexanal (5.907 mg/m3), methanethiol (0.138 mg/m3), pentanal (1.575 mg/m3), and 2-pentylfuran (5.702 mg/m3). Corresponding odor values were, 111, 86, 22 and 21, respectively. In RP-RS1 and RP-RS2, the predominant odorants were dimethyl disulfide, dimethyl trisulfide, and hexanal. The results showed the importance of the volatile compounds produced from amino acids, including the sulfur-containing compounds and acetaldehyde, as well as lipid oxidation derived odorants to the overall odor of rice proteins.

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KW - Gas chromatography-mass spectrometry

KW - Hydroperoxides

KW - Iron

KW - Manganese

KW - Sulfite

KW - Sulfur-containing odorants

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Static headspace analysis of odorants in commercial rice proteins

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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