Drying is a fundamental step of the production chain of rice (Oryza sativa L.), because of its high impact on the final quality of the product and its operating costs. Traditional drying technologies provide the use of hot air, which is expensive and time-consuming; therefore the possibility to apply new drying technologies has been investigated to optimize the process in terms of time and energy consumption. Aim of the present study is to investigate the effects of different drying technologies on the volatile fraction of three Italian rice cultivars coupling Head Space Solid Phase Micro Extraction (HS-SPME) to Gas Chromatography- Mass Spectrometry (GC-MS). Paddy rice from selected cultivars was treated both with traditional hot air technology and static microwave drying. Analytical results on differently processed rice, after home-cooking, showed changes in the volatile fraction profile, in particular between aroma compounds. In addition, depending on the grain shape, changes followed a different trend: long grain rice (Carnise and Apollo cultivars) showed an higher content of aroma compounds when treated with hot air drying, while round grain cultivars (Cerere) revealed lower amounts of informative volatiles. Interestingly, by extending the duration of microwave drying (from 20 to 40 minutes), the volatile fraction of the cooked rice resulted particularly rich. In addition a quantitative study by Multiple Headspace Extraction ( MHE) on key-aroma compounds was carried out on both raw and cooked rice. This approach provides quantitative information on the matrix effect on the aroma release affording a better evaluation of the drying effect on the sensory quality of the final product. Furthermore, the approach gives information on the actual distribution of aroma precursor in function of the progress of the drying process. The analytical strategy here proposed is of interest when technological impact has to be correlated to the final sensory quality of the resulting product.

Post-harvest Effects of Different Drying Technologies on the Aroma of Italian Rice Cultivars

GRIGLIONE, Alessandra;LIBERTO, Erica;BRESSANELLO, DAVIDE;BICCHI, Carlo;CORDERO, Chiara Emilia Irma
2014

Abstract

Drying is a fundamental step of the production chain of rice (Oryza sativa L.), because of its high impact on the final quality of the product and its operating costs. Traditional drying technologies provide the use of hot air, which is expensive and time-consuming; therefore the possibility to apply new drying technologies has been investigated to optimize the process in terms of time and energy consumption. Aim of the present study is to investigate the effects of different drying technologies on the volatile fraction of three Italian rice cultivars coupling Head Space Solid Phase Micro Extraction (HS-SPME) to Gas Chromatography- Mass Spectrometry (GC-MS). Paddy rice from selected cultivars was treated both with traditional hot air technology and static microwave drying. Analytical results on differently processed rice, after home-cooking, showed changes in the volatile fraction profile, in particular between aroma compounds. In addition, depending on the grain shape, changes followed a different trend: long grain rice (Carnise and Apollo cultivars) showed an higher content of aroma compounds when treated with hot air drying, while round grain cultivars (Cerere) revealed lower amounts of informative volatiles. Interestingly, by extending the duration of microwave drying (from 20 to 40 minutes), the volatile fraction of the cooked rice resulted particularly rich. In addition a quantitative study by Multiple Headspace Extraction ( MHE) on key-aroma compounds was carried out on both raw and cooked rice. This approach provides quantitative information on the matrix effect on the aroma release affording a better evaluation of the drying effect on the sensory quality of the final product. Furthermore, the approach gives information on the actual distribution of aroma precursor in function of the progress of the drying process. The analytical strategy here proposed is of interest when technological impact has to be correlated to the final sensory quality of the resulting product.
X congresso nazionale di chimica degli alimenti
Firenze
6-10 luglio 2014
X congress of food chemistry
mulinacci-innocenti
118
118
9788894004304
http://www.gicasci.org/chimali2014/
Alessandra Griglione; Erica Liberto; Davide Bressanello; Carlo Bicchi; Chiara Cordero
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/151685
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