Novel insights into the effects of co-heat treatment versus pre-heat on the interaction between rice glutelin and aroma compounds

Puntos clave

• Co-heat treatment enhances the interaction between glutelin and aroma compounds, improving flavor profiles.
• The study shows that co-heat treatment increases aroma retention significantly compared to pre-heat at various temperatures.
• Assessment of cooking methods reveals distinct chemical interactions impacting sensory qualities of rice dishes.
• These findings indicate potential improvements in culinary practices and rice-based products for enhanced taste.