Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions

Summary This study focused on the analysis of the volatiles present in rice extracts (Oryza sativa L.) produced under various extraction conditions (i.e. the range of temperature was 50, 60 and 70 °C, and particle size was whole, 355, and 710 μm) The main volatiles identified were ethyl palmitate, b...

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Veröffentlicht in:	International journal of food science & technology 2022-08, Vol.57 (8), p.5289-5296
Hauptverfasser:	Lee, Hana, Lee, Gaeun, Kim, Yuri, Ahn, Hyunwoo, Lee, Kwang‐Geun
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Aroma compounds Butanol Cultivation Flavor compounds Flavors Grain cultivation Hexanal non‐volatile Oryza sativa Palmitic acid Particle size Rice Sulfonic acid Volatile compounds Volatiles α‐tocopherol
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