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--- oryza_sativa_l [2021/04/01 10:54] – andreas
+++ oryza_sativa_l [2025/10/29 09:49] (aktuell) – andreas
@@ Zeile 20: / Zeile 20: @@
 "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|PDF]]
-"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." \\
+"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]
@@ Zeile 29: / Zeile 29: @@
 {{:oryza_sativa.jpg?600}} \\
-Spach,E., Histoire naturelle des végétaux, Atlas (coloured version), t.127 (1834-1847) \\
+Spach,E., Histoire naturelle des végétaux, Atlas (coloured version), t.127 (1834-1847) [[http://plantgenera.org/species.php?id_species=728462|plantgenera.org]]
-[[http://plantgenera.org/species.php?id_species=728462]]
+{{:oryza_sat.jpg?600|}}\\
+Oryza sativa, Parque Nacional Palo Verde, Costa Rica (2025) \\
+© Daniel Garrigues [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=61381|inaturalist.org]]