Analysis of bioactive activities and phenolic profile of rice sprinkles and its relationship between descriptive sensory analysis and artificial sensing systems

Rice sprinkles are versatile condiments with potential for enhanced nutritional and sensory properties. This study investigates the bioactive activities and phenolic profile of rice sprinkles, along with integrating instrumental (e-nose and e-tongue) and human sensory data, to understand the key determinants of its sensory and antioxidant-related functional properties. One selected rice sprinkles formulation with mixed vegetables (RSMV3) was compared to three commercially available samples (C1, C2, and C3). RSMV3 demonstrated a high total phenolic content (33.32 ± 1.45 mg GAE/g) and flavonoid content (10.82 ± 0.78 mg CE/g). High Performance Liquid Chromatograph analysis revealed the presence of myricetin (137.97 μg/g) and epicatechin (121.76 μg/g) as dominant phenolic compounds. Sensory analysis, along with electronic nose and tongue measurements, showed that RSMV3 was characterized by a balanced, savory, and rich taste profile, while also exhibiting a complex volatile profile influenced by its diverse ingredients. Principal Component Analysis indicated clustering pattern between aroma attributes, taste profile, and ingredient composition, with RSMV3 distinctively positioned due to its unique combination of herbs, vegetables, and spices. Overall, these findings highlight the potential of the RSMV3 formulation as a functional food with enhanced bioactive and sensory qualities.