title: Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
abstract: Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol.
  
  
  CONCLUSIONS
  Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well.
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.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: Jie
authors.initials: J
authors.lastname: Long
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: Zhengzong
authors.initials: Z
authors.lastname: Wu
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: Hongyan
authors.initials: H
authors.lastname: Li
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: Fang
authors.initials: F
authors.lastname: Wang
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: Xueming
authors.initials: X
authors.lastname: Xu
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: Zhengyu
authors.initials: Z
authors.lastname: Jin
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: Aiquan
authors.initials: A
authors.lastname: Jiao
mesh_terms: D003296:Cooking; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000031:analogs & derivatives / Q000737:chemistry; D019850:Heptanol / Q000737:chemistry; D062385:Hydroxybenzoates / Q000737:chemistry; D007783:Lactones / Q000737:chemistry; D000442:Octanols / Q000737:chemistry; D012275:Oryza; D010226:Parabens / Q000737:chemistry; D010316:Particle Size; D052616:Solid Phase Extraction; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D062385:Hydroxybenzoates; D007783:Lactones; D000442:Octanols; D010226:Parabens; D055549:Volatile Organic Compounds; D006139:Guaiacol; C014245:4-vinylguaiacol; D019850:Heptanol; C038193:4-hydroxybenzoic acid; C038844:1-octen-3-ol
keywords: Chinese rice wine; enzymatic extrusion; particle size; rice; volatile compounds