Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
Nächste Überarbeitung
|
Vorhergehende Überarbeitung
|
oryza_sativa_l [2021/04/01 12:53] andreas |
oryza_sativa_l [2021/04/01 12:55] (aktuell) andreas |
[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]] |
| |
"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." \\ | "The most potent odor-active compound in BA [Basmati] 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] | [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] |
| |