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Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds

文献类型： 外文期刊

作者： Suzuki, Y 1 ; Ise, K 2 ; Li, CY 2 ; Honda, I 2 ; Iwai, Y 2 ; Matsukura, U 2 ;

作者机构： 1.Natl Agr Res Ctr, Tsukuba, Ibaraki 3058666, Japan

2.Natl Agr Res Ctr, Tsukuba, Ibaraki 3058666, Japan; Japan Int Res Ctr Agr Sci, Tsukuba, Ibaraki 3058686, Japan; Yunnan Acad Agr Sci, Biotechnol Res Inst, Kunming 650223, Yunnan, Peoples R China; Inba Agr Extens Ctr, Sakura, Chiba 2850025, Japan; Natl Food Res Inst, Tsukuba, Ibaraki 3050856, Japan

关键词： hexanal;lipoxygenase-3;lipoxygenase-3-less;rice;stale flavor;storage

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 1999 年 47 卷 3 期

页码：

收录情况： SCI

摘要： Lipoxygenase (LOX) is thought to play an important role in the formation of desirable or undesirable flavor and aroma in many plant products. In rice seeds, LOX activity is localized in the bran fraction and LOX-3 is the major isozyme component. We used gas chromatography-mass spectrometry to determine whether the degree of staleness in the flavor of stored brown rice was related to the presence of LOX-3. We found that the amount of hexanal, pentanal, and pentanol in normal raw LOX-3 rice markedly increased during storage at 35 degrees C. That in LOX-3-less rice increased slightly but was a third to a fifth that of normal LOX-3 rice. In cooked rice, the amount of these components from glutinous rice exceeded that in nonglutinous rice, and that in normal LOX-3 rice exceeded that in LOX-3-less rice. These results indicate that the stale flavor production in LOX-3-less rice during storage is less than that in normal LOX-3 rice.

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