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Effect of Germination on Flavor Volatiles of Cooked Brown Rice

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P. R. China. ²Corresponding author. E-mail: xmxu@jiangnan.edu.cn

The effect of germination on flavor volatiles of cooked brown rice among three different rice cultivars was investigated using the headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry. The results showed that some flavor compounds varied significantly throughout the germination process and others did not show distinct changes. The amount of total volatiles, most lipid-oxidation products, and phenolic compounds decreased in the initial stage of germination but increased significantly at a later stage. The amounts of ethanol and ethyl acetate increased significantly in the initial stage of germination and maintained almost the same levels during further germination. The amount of dimethyl sulfide increased significantly during germination; it showed the most significant change among all volatile compounds.