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oryza_sativa_l [2021/01/22 12:32]
andreas |
oryza_sativa_l [2021/04/01 12:53]
andreas |
| "The aroma-active compounds in the cooked black glutinous rice were: 2-Acetyl-1-pyrroline, (E,E)-nona-2,4-dienal, 2,3-butanediol, 1-octen-3-ol and possibly 4-vinyl-2-methoxyphenol. White glutinous rice was rich in alkanes and alkenes, but these compounds did not contribute much to the aroma characteristics of the rice. Aroma- active compounds detected in the cooked white, glutinous rice were: (E,E)-nona-2,4-dienal, methyl dodecanoate, nonanal, ethyl octanoate, germacrene-D, two unknown compounds and tentatively butanoic acid." \\ | "The aroma-active compounds in the cooked black glutinous rice were: 2-Acetyl-1-pyrroline, (E,E)-nona-2,4-dienal, 2,3-butanediol, 1-octen-3-ol and possibly 4-vinyl-2-methoxyphenol. White glutinous rice was rich in alkanes and alkenes, but these compounds did not contribute much to the aroma characteristics of the rice. Aroma- active compounds detected in the cooked white, glutinous rice were: (E,E)-nona-2,4-dienal, methyl dodecanoate, nonanal, ethyl octanoate, germacrene-D, two unknown compounds and tentatively butanoic acid." \\ |
| [Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties., Ajarayasiri, J., Chaiseri, S., Kasetsart J (Nat Sci), 42, 2008, 715-722] [[http://kasetsartjournal.ku.ac.th/kuj_files/2012/A1201301049195521.pdf]] | [Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties., Ajarayasiri, J., Chaiseri, S., Kasetsart J (Nat Sci), 42, 2008, 715-722] [[http://kasetsartjournal.ku.ac.th/kuj_files/2012/A1201301049195521.pdf]] |
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| | "The most potent odor-activecompound in BA was hexanal (OAV) 232, (relative proportion =72.6%) followed by (E)-2-nonenal (25, 7.8%), octanal (19,5.9%), 2-AP (17, 5.3%), heptanal (12, 3.8%), and nonanal (5.1,1.6%)... With the exception of 2-AP, aldehydes were thought not to be particularly important odorants in rice; however, we found they made up>97% of the OVAs in the rice cultivars studied, indicating a critical role in theoverall aroma. It has also been reported that hexanal, (E)-2-nonenal, and octanal contribute to off-flavors in rice that develop during storage. Changes in the concentration of these compounds may have a pronounced effect on flavor." \\ |
| | [Yang, Dong Sik, et al. "Comparison of odor-active compounds from six distinctly different rice flavor types." Journal of agricultural and food chemistry 56.8 (2008): 2780-2787] |
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| "Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, β-damascone, β-damascenone, and α-ionone, contributing nutty, sweet floral attributes to the aroma of cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance. PC1 separated Basmati from the other two cultivars and PC2 completely separated Jasmine from Jasmati cultivars." \\ | "Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, β-damascone, β-damascenone, and α-ionone, contributing nutty, sweet floral attributes to the aroma of cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance. PC1 separated Basmati from the other two cultivars and PC2 completely separated Jasmine from Jasmati cultivars." \\ |
