Abstract Differences in volatile compounds and the changes in physicochemical properties during the yellowing of glutinous rice were analyzed for investigating its association with water content during storage. The physicochemical analysis indicated that the yellowing led to an enhanced rice viscosity and reduced pasting temperature. More importantly, rice yellowing at higher moisture content resulted in a greater difference in the pasting properties between fresh and the yellowed rice. The changes in the rheological properties of rice appeared to be more sensitive to the initial moisture content, in particular at high moisture condition. In addition, the parameter tanδ might be a key indicator in highlighting the association of rice yellowing with its corresponding dynamic rheological properties. Specially, the volatile compounds detected by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) showed that most of volatile compounds were decreased following the rice yellowing process, which was independent to the initial moisture content of the storage, and the increased level of the storage moisture enhanced the loss of the volatile compounds. Nevertheless, the newly formed volatile compounds during the rice yellowing still noted, and the increase of 1,2,4-trimethyl-bnzene and the decrease of phenol may be the potent to indicating of rice yellowing.

中文翻译：

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水分含量是导致水稻黄化的关键因素

摘要 分析了糯米黄变过程中挥发性成分的差异和理化性质的变化，研究其与贮藏过程中含水量的关系。理化分析表明，变黄导致大米粘度增加和糊化温度降低。更重要的是，在较高水分含量下大米变黄导致新鲜大米和变黄大米之间的糊化特性差异更大。大米流变学特性的变化似乎对初始水分含量更敏感，尤其是在高水分条件下。此外，参数 tanδ 可能是突出水稻黄化与其相应动态流变特性之间关联的关键指标。特别，气相色谱-离子迁移谱 (GC-IMS) 和气相色谱-质谱 (GC-MS) 检测的挥发性化合物表明，随着大米黄化过程，大部分挥发性化合物减少，这与初始水分含量无关。储存和储存水分的增加增加了挥发性化合物的损失。尽管如此，大米黄变过程中新生成的挥发性化合物仍然存在，1,2,4-三甲基苯的增加和苯酚的减少可能是大米黄变的有力标志。这与储存的初始水分含量无关，并且储存水分水平的增加增加了挥发性化合物的损失。尽管如此，大米黄变过程中新生成的挥发性化合物仍然存在，1,2,4-三甲基苯的增加和苯酚的减少可能是大米黄变的有力标志。这与储存的初始水分含量无关，并且储存水分水平的增加增加了挥发性化合物的损失。尽管如此，大米黄变过程中新生成的挥发性化合物仍然存在，1,2,4-三甲基苯的增加和苯酚的减少可能是大米黄变的有力标志。