1. Assessment of the trace level metal ingredients that enhance the flavor and taste of traditionally crafted rice-based products.
- Author
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Jiang, Xiaofang, McPhedran, Kerry Neil, Hou, Xiandeng, Chen, Yu, and Huang, Rongfu
- Subjects
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FLAVOR , *TRACE metals , *CURRENT good manufacturing practices , *PRINCIPAL components analysis , *WELL water - Abstract
This study investigated thirteen trace-level metals in a type of traditionally crafted rice-based product, namely Grape Well rice cake (GWRC), and in raw materials of Grape Well water (GWW) and Guichao rice, to study the potential impacts of these metals on its taste and flavour. For comparison purposes a second rice cake, Chengdu rice cake (CDRC) and its source water Chengdu water (CDW) were also assessed. Both Sr and Ba were found to have elevated concentrations in GWW samples with maximums of 482 and 92.0 μg L−1, respectively. Principal component analysis indicated Sr and Ba contributed significantly to distinguish GWRC from CDRC. Results of eTongue revealed differing taste of GWRC versus CDRC is likely due to distinct concentrations of metals (e.g., Sr and Ba) in these two groups of samples. Overall results warranted the necessity to develop appropriate quality control criteria for good manufacturing practices of traditionally crafted rice cake. • Elemental composition of traditionally crafted rice cakes was analyzed by ICP-MS. • Sr and Ba were detected with stable and high concentrations in Grape Well water. • Results of eTongue analysis differ Grape Well rice cake samples from other samples. • Sr and Ba contents enhance the taste of traditionally crafted rice cake. • Quality control criteria is required for good manufacturing practices. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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