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oryza_sativa_l [2021/04/01 12:54]
andreas
oryza_sativa_l [2021/04/01 12:55] (aktuell)
andreas
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 [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-active compound in BA [Basmati] was hexanal (OAV232, (relative proportion =72.6%) followed by (E)-2-nonenal (257.8%), octanal (19,5.9%), 2-AP (175.3%), 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 232relative proportion = 72.6%) followed by (E)-2-nonenal (257.8%), octanal (195.9%), 2-AP (175.3%), heptanal (12, 3.8%), and nonanal (5.11.6%)... 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]
  
oryza_sativa_l.txt · Zuletzt geändert: 2021/04/01 12:55 von andreas