Volatile Flavor Components of Cooked Rice
- 1 June 1978
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 42 (6) , 1229-1233
- https://doi.org/10.1080/00021369.1978.10863138
Abstract
Volatile flavor components of cooked rice were studied. Steam distillate of cooked rice was extracted with methylene chloride and the extract was separated into four fractions: acidic, weak acidic, basic and neutral fractions. The neutral fraction was further separated into hydrocarbons and oxygenated compounds by column chromatography. All fractions were analyzed by a combination of glass capillary gas chromatography and mass spectrometry. One hundred constituents, including 13 hydrocarbons, 13 alcohols, 16 aldehydes, 14 ketones, 14 acids, eight esters, five phenols, three pyridines, six pyrazines, and eight other compounds, were identified. Of these, 92 were newly identified volatile flavor components of cooked rice.This publication has 4 references indexed in Scilit:
- Fractionation and Identification of Volatile Acids and Phenols in the Steam Distillate of Rice BranAgricultural and Biological Chemistry, 1977
- Volatile components of unprocessed rice (Oryza sativa L.)Journal of Agricultural and Food Chemistry, 1977
- Thermal decomposition of ferulic acidJournal of Agricultural and Food Chemistry, 1967
- Studies on CerealsAgricultural and Biological Chemistry, 1966