Cooking Flavor and Texture of Rice Stored under Different Conditions

Abstract

Rice stored at 40°C and 80% relative humidity for 60 days, which was sensorially evaluated as old rice, showed a significant difference in cooking quality and texture of when cooked as compared with 4°C-stored rice. Free phenolic acids were detected in a larger amount in the 40°C-stored rice, and it is proposed that the increase of phenolic acids during storage may partly contribute to the cooking properties of old rice. GC analyses of the volatiles of cooked rice showed that a larger amount of pentanal, hexanal, heptanal, alkenals, ketones, 2-pentylfuran, 4-vinylphenol, etc., and a smaller amount of 1-pentanol, 1-hexanol, etc. were found in 40°C-stored rice than in 4°C-stored rice. The relationship between changes in these volatile components and the flavor of cooked old rice is also discussed.