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Comparative Studies on Volatile Components of Non‐Fragrant and Fragrant Rices
Author(s) -
Widjaja Riana,
Craske John D,
Wootton Michael
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199602)70:2<151::aid-jsfa478>3.0.co;2-u
Subject(s) - hexanal , nonanal , aroma , chemistry , food science , heptanal , octanal , organic chemistry , aldehyde , catalysis
Volatile compounds (70 in all) were identified in cooked fragrant and non‐fragrant rice. The most important compounds were alkanals, alk‐2‐enals, alka‐2,4‐dienals, 2‐pentylfuran, 2‐acetyl‐1‐pyrroline and 2‐phenylethanol, but many other compounds were identified that contributed to the total aroma profile. Non‐fragrant rice (Pelde) contained much more n‐hexanal, (E)‐2‐heptenal, 1‐octen‐3‐ol, n‐nonanal, (E)‐2‐octenal, (E)‐2,(E)‐4‐decadienal, 2‐pentylfuran, 4‐vinylguaiacol and 4‐vinylphenol, than the fragrant rices (Basmati, Jasmine, Goolarah, YRF9). Jasmine and Goolarah had much more indole, Goolarah and YRF9 had higher amounts of 2‐acetyl‐1‐pyrroline compared with those of Pelde, whilst Basmati had the highest amount of 2‐phenylethanol and the lowest content of n‐hexanal among all the rice types examined. Results of the sensory evaluation showed that YRF9 and Goolarah had the highest pandan‐like aroma whilst Basmati had the highest popcorn‐like aroma.