Studies on Cereals
- 1 May 1966
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 30 (5) , 478-486
- https://doi.org/10.1080/00021369.1966.10858628
Abstract
Five carbonyl compounds were found in the vapor of cooked rice, of which acetaldehyde, and n-caproaldehyde were identified from their retention times in gas chroma-tography and by their infrared spectra. Propionaldehyde or acetone, methylethylketone, and n-valeraldehyde were tentatively identified. The mechanisms of the formation of these carbonyl compounds were discussed from the view-point of Strecker degradation and lipid oxidation.This publication has 2 references indexed in Scilit:
- Factors Influencing the Production of Low-Boiling Volatiles from FoodsJournal of Food Science, 1965
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964