fermented glutinous rice, nutrition evaluation, taste activity value, relative odor activity value, key aroma components, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In this study, the physiochemical indexes, amino acids, organic acid contents and volatile flavor substances of 6 kinds of commercial fermented glutinous rice (numbered ZJH, SLS, WW, MPP, SL, MLL) were analyzed by conventional analysis methods, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) method. The nutritional evaluation of the fermented glutinous rice was conducted through amino acid composition, amino acid score, essential amino acid index, etc. Meanwhile, the key flavor compounds of fermented glutinous rice were evaluated by taste activity value (TAV) and relative odor activity value (ROAV). The results showed that the fermented glutinous rice was rich in nutrients, and there were significant differences in the nutritional components of different fermented glutinous rice products (PSLS>WW>MPP>SL>MLL. Six organic acids, including oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, and citric acid, were detected in all 6 kinds of commercial fermented glutinous rice, with lactic acid and acetic acid as the main components. The total organic acid content was around 2 000 mg/kg. A total of 76 volatile flavor components, mainly alcohols and esters, were detected from 6 kinds of fermented glutinous rice. 14 key aroma compounds (ROAV>1) were screened by ROAV, with the common components being phenylethanol and 2-methylbutyl acetate.