title: Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.
abstract: Volatile compounds in enzymatic extruded rice, produced under different conditions of varying barrel temperature (BT), α-amylase concentration (AC) and moisture content (MC), were extracted and identified by headspace solid phase microextraction (HS-SPME) and gas chromatography-linked mass spectrometry (GC-MS). Statistical analyses reflected that the Maillard reaction could be inhibited both by the mild extrusion conditions and the enhanced hydrolysis caused by thermostable α-amylase. Relative amounts of total volatiles in enzymatic extruded rice were far less than those in severe processed extruded rice. Reverse-phase high-performance liquid chromatography (RP-HPLC) showed that the amino acids (AAs) involved in Maillrad reaction were utmostly preserved in extruded rice with highest amylase concentration by comparison of total AA content of different extrudates. These results suggest that enzymatic extrusion liquefaction is an effective way to control the generation of volatiles from extruded rice for Chinese rice wine production.
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China.
authors.forename: Enbo
authors.initials: E
authors.lastname: Xu
authors.forename: Hongyan
authors.initials: H
authors.lastname: Li
authors.forename: Zhengzong
authors.initials: Z
authors.lastname: Wu
authors.forename: Fang
authors.initials: F
authors.lastname: Wang
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.forename: Aiquan
authors.initials: A
authors.lastname: Jiao
mesh_terms: D002681:China; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006868:Hydrolysis; D015416:Maillard Reaction; D012275:Oryza / Q000378:metabolism*; D012639:Seeds / Q000378:metabolism*; D052617:Solid Phase Microextraction / Q000379:methods; D013696:Temperature; D055549:Volatile Organic Compounds / Q000378:metabolism*; D014920:Wine / Q000032:analysis*; D000516:alpha-Amylases / Q000378:metabolism*
chemical_list: D055549:Volatile Organic Compounds; D000516:alpha-Amylases
keywords: Chinese rice wine; Maillard reaction; enzymatic extrusion liquefaction; extruded rice; volatiles