Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Volatilization01:10

Volatilization

440
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
440

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[Risk factors on the unintentional injuries among rural children aged 0-12 in Shaanxi province].

Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi·2013
Same author

Adcyap1r1 genotype, posttraumatic stress disorder, and depression among women exposed to childhood maltreatment.

Depression and anxiety·2013
Same author

Current status and challenge of Human Parasitology teaching in China.

Pathogens and global health·2012
Same author

Molecular characterization of heterogeneous mesenchymal stem cells with single-cell transcriptomes.

Biotechnology advances·2012
Same author

Surgical treatment of ossification of the ligamentum flavum associated with dural ossification in the thoracic spine.

Journal of clinical neuroscience : official journal of the Neurosurgical Society of Australasia·2012
Same author

Broadband focusing ultrasonic transducers based on dimpled LiNbO3 plate with inversion layer.

IEEE transactions on ultrasonics, ferroelectrics, and frequency control·2012

Related Experiment Video

Updated: Aug 23, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.8K

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor.

Zichen Zheng1, Chao Zhang2, Kewei Liu1

  • 1College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China.

Rice (New York, N.Y.)
|October 30, 2022
PubMed
Summary

This study reviews methods for identifying cooked rice aroma, focusing on flavor compounds and volatile organic compounds. Understanding these elements is key to improving the sensory quality of cooked rice.

Keywords:
Cooked riceEvaluation methodsProcessing properties analysisVOCs

More Related Videos

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.5K
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.4K

Related Experiment Videos

Last Updated: Aug 23, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.8K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.5K
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.4K

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Rice (Oryza sativa L.) is a primary staple food in China, with increasing consumer demand for high-quality cooked rice.
  • Cooked rice quality is often judged by taste and aroma, with aroma being a crucial sensory attribute.
  • Identifying and understanding the volatile compounds responsible for cooked rice aroma is essential for quality assessment.

Purpose of the Study:

  • To review and analyze recent research (last five years) on the identification of cooked rice aroma.
  • To summarize methods for extracting and identifying flavor substances and volatile organic compounds (VOCs) in cooked rice.
  • To consolidate information on processing methods, rice properties, and their influence on cooked rice aroma.

Main Methods:

  • Literature review and integration of studies on cooked rice aroma identification.
  • Analysis of various methods including sensory evaluation, Gas Chromatography-Mass Spectrometry (GC-MS), Solid-Phase Microextraction (SPME), and electronic nose (e-nose) technologies.
  • Examination of research on processing techniques and their impact on volatile compound profiles.

Main Results:

  • A comprehensive overview of current techniques for cooked rice aroma analysis is presented.
  • Key flavor substances and volatile organic compounds contributing to cooked rice aroma have been identified across different studies.
  • The influence of processing methods and rice properties on the resulting aroma profile is highlighted.

Conclusions:

  • Accurate identification of cooked rice aroma relies on a combination of sensory and instrumental analysis methods.
  • Understanding the volatile compounds is critical for developing strategies to enhance the sensory quality of cooked rice.
  • Further research integrating processing, properties, and aroma profiles can lead to improved rice products.