Brown rice is highly nutritious but more susceptible to deterioration without the rice husk's protection. In this study, the mechanism of storage temperature on brown rice quality was investigated based on GC–MS and lipidomics. The results showed that both 15 °C and 20 °C storage retarded the lipids oxidation of brown rice and maintained its texture properties. Moreover, 1-octanol, 1-octen-3-ol, octanal, fitone, 2, 3-dihydrobenzofuran, dodecane, and tridecane were key biomarkers in cooked brown rice flavor. Furthermore, significant correlations between lipid oxidation, texture, and flavor biomarkers were revealed. Notably, the quality of brown rice stored at 15 °C (Fatty acid value = 23.0 mg/100 g) was superior to that at 20 °C (Fatty acid value = 24.3 mg/100 g) due to more effective retardation of glycerophospholipid, glycerolipid, and phospholipid metabolism. This work provided a better understanding of temperature-controlled storage of brown rice and give recommendation for potential commercial applications.

中文翻译：

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通过集成 GC-MS 和脂质组学分析揭示储存温度对糙米品质的影响


糙米营养丰富，但如果没有稻壳的保护，它更容易变质。本研究基于 GC-MS 和脂质组学研究了贮藏温度对糙米品质的影响机制。结果表明，15 °C 和 20 °C 贮藏均能延缓糙米的脂质氧化，保持其质构特性。此外，1-辛醇、1-辛烯-3-醇、辛醛、无解果、2,3-二氢苯并呋喃、十二烷和十三烷是煮熟的糙米风味的关键生物标志物。此外，揭示了脂质氧化、质地和风味生物标志物之间的显着相关性。值得注意的是，由于更有效地抑制甘油磷脂、甘油脂和磷脂代谢，在 15 °C 下储存的糙米品质 （脂肪酸值 = 23.0 mg/100 g） 优于 20 °C 下的品质 （脂肪酸值 = 24.3 mg/100 g）。这项工作提供了对糙米温控储存的更好理解，并为潜在的商业应用提供了建议。