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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, | [Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties., Ajarayasiri, | ||
- | "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, | + | "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, |
[Yang, Dong Sik, et al. " | [Yang, Dong Sik, et al. " | ||