title: Static headspace analysis of odorants in commercial rice proteins.
abstract: Accurate identification of the odor-contributing compounds in aqueous slurries of rice proteins is necessary to improve their overall flavor characteristics. The objective of this study was to identify the primary odorants in rice protein slurries using static headspace analysis. Five commercial rice protein (RP) products, RP-G, RP-O, RP-RM, RP-RS1, and RP-RS2, were analyzed. RP-G contained the lowest levels of most of the odorants. Acetaldehyde was present in the highest amount in RP-O (0.434mg/m3). RP-RM had the highest levels of hexanal (5.907mg/m3), methanethiol (0.138mg/m3), pentanal (1.575mg/m3), and 2-pentylfuran (5.702mg/m3). Corresponding odor values were, 111, 86, 22 and 21, respectively. In RP-RS1 and RP-RS2, the predominant odorants were dimethyl disulfide, dimethyl trisulfide, and hexanal. The results showed the importance of the volatile compounds produced from amino acids, including the sulfur-containing compounds and acetaldehyde, as well as lipid oxidation derived odorants to the overall odor of rice proteins.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; Food Science and Technology Program, School of Kinesiology and Nutritional Science, California State University, Los Angeles, Los Angeles, CA 90032, USA. Electronic address: jzhao30@calstatela.edu.
authors.forename: Jing
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: wlboat1@email.uky.edu.
authors.forename: William L
authors.initials: WL
authors.lastname: Boatright
mesh_terms: D000079:Acetaldehyde / Q000032:analysis*; D000447:Aldehydes / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis*; D013649:Taste
chemical_list: D000447:Aldehydes; D005421:Flavoring Agents; D005663:Furans; D013438:Sulfhydryl Compounds; D013457:Sulfur Compounds; C005231:methylmercaptan; C530101:2-pentylfuran; C010463:n-hexanal; C046012:pentanal; D000079:Acetaldehyde
keywords: 2-Pentylfuran (PubChem CID: 19602); Acetaldehyde; Acetaldehyde (PubChem CID: 177); Benzaldehyde (PubChem CID: 240); Copper; Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); Gas chromatography-mass spectrometry; Hexanal (PubChem CID: 6184); Hydrogen sulfide (PubChem CID: 402); Hydroperoxides; Iron; Manganese; Methanethiol (PubChem CID: 878); Pentanal (PubChem CID: 8063); Sulfite; Sulfur-containing odorants