Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage.

Characterizing fleshly cooked rice cultivars according to the volatile aroma compounds helps consumers select a favorite and is useful for the development of new cultivars that will have a pleasant aroma. In the present study, six Japanese nonglutinous cultivars, which were freshly harvested in 2021, were characterized based on their flavor volatiles after being freshly cooked. In order to extract the volatile compounds just after cooking, the vaporized compounds were extracted for 5 min using a solid-phase microextraction (SPME) fiber and were measured via gas chromatography/mass spectrometry (GC/MS). Multiple comparison tests statistically detected four volatile aroma compounds: 2-pentylfuran, nonanal, 4-vinylphenol, and indole. From among the six rice cultivars tested, the proportions of the latter two compounds showed significant differences, and in principal component analysis of cooked rice, these two best characterized freshly harvested and freshly cooked Japanese nonglutinous rice cultivars; indole was indicative of Nipponbare, and 4-vinylphenol was indicative of Koshihikari and Ichihomare. In the present study, changes in the volatile aroma compounds of the freshly cooked rice cultivars were found to slightly differentiate according to storage times: 2-pentylfuran tended to increase, nonanal first increased and then decreased, and 4-vinylphenol and indole either remained almost unchanged or were only slightly decreased during storage. Therefore, establishing the differences in rice cultivar types revealed that the characteristics of the flavor volatiles of freshly cooked rice after long-term storage significantly depend on how the rice cultivar is stored.

Immobilization of B, F, Cr, and As in alkaline coal fly ash through an aging process with water.

Fourteen different alkaline coal fly ashes (CFAs) were used for the experiment, in which each sample was mixed with water to be 28.6% of water content (wt/wt) and aged for 1-4 weeks at 10-30 °C. This simple treatment is advantageous for decreases in water-soluble B, F, Cr, and As. Compared to non-aged CFAs, their water-soluble fractions remained 0.56-88%, 21-85%, 0.37-93% and 2.6-88%, respectively, after aging for a week at 20 °C, although the amounts of Cr and As released from some CFA samples increased. Considering the significant decrease in elution of sulfate, Ca and Al after aging, the immobilization, namely prevention of toxic element elution, could be related to formation of secondary minerals such as portlandite, gypsum and ettringite. Immobilization of B and Cr tends to proceed preferentially under colder conditions. Aging at higher temperatures enhances the leachability of Cr in some CFA samples. Contrary to the behavior of B and Cr, water-soluble F effectively decreases under warmer conditions.