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Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry(Online First, Recommended Article)
In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds during the storage of instant brown rice porridge rice, the difference of volatile organic compounds (VOCs) between samples was evaluated by the flavor information fingerprint. The results showed that GC-IMS combined technology can quickly and qualitatively identify the monomers and dimers of volatile substances of instant brown rice porridge rice in different storage environments and storage times, and a total of 59 VOCs have been identified. The VOCs of fresh instant brown rice porridge rice mainly include aldehydes, ketones and esters, with relative contents of 24.44%, 20.40% and 43.59% respectively. When stored at room temperature, the relative contents of alcohols, aldehydes, pyrazines and furans in instant brown rice porridge increased, while the contents of ketones and esters decreased with the extension of storage time. Vacuum condition had little effect on flavor quality of instant brown rice porridge. In high humidity environment, with the extension of storage time, organic acids were gradually produced, aldehydes and alcohols increased greatly, ketones and esters decreased, and volatile substances changed significantly with the increase of storage temperature.