Characterization of Volatile Aroma Compounds in Cooked Black Rice

Black rice (Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds. Thirty-five volati...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-01, Vol.56 (1), p.235-240
Hauptverfasser:	Yang, Dong Sik, Lee, Kyu-Seong, Jeong, O-Young, Kim, Kee-Jong, Kays, Stanley J
Format:	Artikel
Sprache:	eng
Schlagworte:	2-acetyl-1-pyrroline aldehydes aromatic compounds Biological and medical sciences Cereal and baking product industries Chromatography, Gas cooked black rice cooking dynamic headspace Flavor chemistry Flavors and Aromas food composition Food industries Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry GC-O guaiacol Guaiacol - analysis Hot Temperature Humans mass spectrometry odor compounds odor-active compound Odorants - analysis odors olfactometry Oryza - chemistry Oryza sativa principal component analysis Pyrroles - analysis rice Seeds - chemistry Smell Tenax trap volatile compounds Volatilization
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