Effect of Storage Time and Temperature on Volatile Aroma Compounds and Physicochemical Properties of Rice

Abstract

Storage affected to physicochemical properties of Khao Dawk Mali 105 rice variety. The pasting temperature of the samples stored at 25°C decreased over time while pasting temperature of the samples stored at 37°C increased over the storage time. The colour (b) value increased according to storage temperature and the b value at 37°C was higher than the storage at 25°C. The aroma changes of rice was dued to the decreasing changes volatile compounds, 2-acetyl-1-pyrroline (2-AP) and increasing of hexanal. Storage time had a significant positive correlation with the b-value, pasting properties and a negative correlation with 2-AP content. Lower storage temperature was considered to be used to preserve 2-AP of the aromatic rice during storage.