Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032670

Sensory evaluation and volatile components analysis of different brands of fermented glutinous rice

  • GONG Yanchuan ,
  • FU Dong ,
  • CAI Guangrong ,
  • LIU Bangqin ,
  • QIAO Wen ,
  • GUO Denghui
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  • 1(College of Chemistry and Chemical Engineering, Sichuan University of Arts and Science, Dazhou 635000, China)
    2(Key Laboratory of Exploitation and Study of Distinctive Plants in Education Department of Sichuan Province, Dazhou 635000, China)

Received date: 2022-06-30

  Revised date: 2022-07-22

  Online published: 2023-01-05

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Abstract

To study the difference of volatile components in different fermented glutinous rice, fuzzy mathematical sensory evaluation, headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and electronic nose were used to comparative analyze six brands of fermented glutinous rice. Fuzzy mathematical sensory evaluation showed that SL, SLS, DH and DL were more popular than the other two brands. Based on cluster analysis and principal component analysis (PCA), qualitative analysis of volatile components was carried out to study the similarities and differences of different brands of fermented glutinous rice. A total of 121 volatile substances were identified from six brands of fermented glutinous rice by HS-SPME-GC-MS, mainly including esters, alcohols, aldehydes, acids and terpenes. Esters and alcohols form the main aroma of fermented glutinous rice. Cluster analysis of PCA and GC-MS results showed that the six brands could be divided into three categories, and there were significant differences in volatile components among different categories. The cumulative contribution rate of PC in electronic nose data was 95.1%, indicating there is a good degree of differentiation between different brands. The correlation analysis between main volatile components and electronic nose showed that the relative contents of different volatile components were correlated with the signal response value of sensor. In this work, fuzzy mathematical sensory evaluation, HS-SPME-GC-MS and electronic nose were combined to analyze the volatile components of six brands of fermented glutinous rice, and the results can provide a reference for flavor evaluation of different brands of fermented glutinous rice.

Key words： fermented glutinous rice; sensory evaluation; headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS); electronic nose; volatile component

Cite this article

GONG Yanchuan , FU Dong , CAI Guangrong , LIU Bangqin , QIAO Wen , GUO Denghui . Sensory evaluation and volatile components analysis of different brands of fermented glutinous rice[J]. Food and Fermentation Industries, 2022 , 48(23) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.032670

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