title: Detection of changes in taste of japonica and indica brown and milled rice (Oryza sativa L.) during storage using physicochemical analyses and a taste sensing system.
abstract: Changes in the taste of japonica, hybrid, and indica brown and milled rice, stored for 10 months at low (5 degrees C, 65-70% relative humidity) and room temperatures were observed by physicochemical analyses and a novel method using a taste sensing system. During storage, some properties increased or decreased while others were fairly constant. The main taste components of cooked rice such as sweetness (sucrose) and umami tastes (glutamic acid and aspartic acid) were reduced during storage, whereas glucose and fructose increased. The increase of fat acidity and consequent decrease of the pH value of the cooking solution may contribute to the off-taste of cooked stored rice. A taste sensing system with 10 lipid membrane sensors was also used to classify new and old rice samples using principal component analysis. Fresh and room temperature stored japonica and indica rice could be clearly distinguished; however, it was not possible to differentiate the samples stored at low temperature.
authors.affiliation: Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo, Tokyo 112-8610, Japan.
authors.forename: Thi Uyen
authors.initials: TU
authors.lastname: Tran
authors.forename: Keitaro
authors.initials: K
authors.lastname: Suzuki
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Okadome
authors.forename: Hidekazu
authors.initials: H
authors.lastname: Ikezaki
authors.forename: Seiichi
authors.initials: S
authors.lastname: Homma
authors.forename: Ken'ichi
authors.initials: K
authors.lastname: Ohtsubo
mesh_terms: D001224:Aspartic Acid / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D018698:Glutamic Acid / Q000032:analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012275:Oryza / Q000737:chemistry* / Q000145:classification; D012677:Sensation; D013395:Sucrose / Q000032:analysis; D013649:Taste; D013997:Time Factors
chemical_list: D001224:Aspartic Acid; D018698:Glutamic Acid; D013395:Sucrose