Abstract：
:The stable isotopic compositions of carbon (δ13C) and oxygen (δ18O) in rice are often used to confirm its authenticity. The gelatinization temperature is a crucial factor in alcoholic fermentation. However, little is known about the isotopic and thermal responses of rice to climate change. We show that in sake rice grown annually in the same paddy field from 1994 to 2013, the δ13C (-27.4‰ to -25.9‰) and δ18O values (20.4‰ to 27.0‰) correlated negatively with the mean daily minimum air temperature and precipitation, and positively with the hours of sunshine during grain-filling. In contrast, of the air temperatures tested, the gelatinization temperature of the rice grains (63.2°C to 70.0 °C) correlated positively and most strongly with the mean daily mean air temperature. Thus, we identified the mean daily minimum temperature during grain-filling, a nocturnal temperature, as a major factor affecting the isotopic and thermal variations in rice grains.
journal_name
Food Chemjournal_title
Food chemistryauthors
Akamatsu F,Okuda M,Fujii Tdoi
10.1016/j.foodchem.2020.126239subject
Has Abstractpub_date
2020-06-15 00:00:00pages
126239eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30087-Xjournal_volume
315pub_type
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