Starch in cooked rice affects the volatilization of aroma compounds, due to their interactions. In particular, the linear fraction of starch from various plant sources, i.e. amylose, can form complexes with a wide variety of ligands. In the present work, the capacity of amylose for embedding and controlling the release of five aroma compounds (hexanal, 1-octen-3-ol, γ-decalactone, 2-acetyl-1-pyrroline, 2,3-butanedione), corresponding to the different types of typical aromas in cooked rice, were tested to determine whether they formed complexes with amylose. The results obtained from x-ray diffraction and differential scanning calorimetry showed that the interactions occurred between amylose and aromas, and four of the aromas (except for 2,3-butanedione) could form complexes with V-type crystal. The release behavior of aromas from complexes was further evaluated using gas chromatography, indicating that amylose has effects on aroma release. These findings suggested that interactions between rice amylose and aromas occurred, thus affecting the release of aromas from the amylose matrix.
Keywords: 1-Octen-3-ol (PubChem CID: 18827); 2,3-Butanedione (PubChem CID: 650); 2-Acetyl-1-pyrroline (PubChem CID: 522834); Amylose; Aroma; Characterization; Complexes; Hexanal (PubChem CID: 6184); Release; γ-Decalactone (PubChem CID: 12813).
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