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Sensory and Chemical Examination of Aromatic and Nonaromatic Rices
Author(s) -
PAULE C. M.,
POWERS J. J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03076.x
Subject(s) - aroma , odor , aromatic rice , sniffing , chemistry , gas chromatography , chromatography , organic chemistry , food science , psychology , oryza sativa , biochemistry , neuroscience , gene
Two different panels were trained to evaluate the character of four aromatic and two nonaromatic rices. The judges used terms with which they were familiar to describe the odor of aromatic rice: pandan for the orientals and popcorn for the nonorientals. The rice volatiles were separated by a gas chromatograph equipped with a packed column and a sniffing port. The peaks possessing the aromatic principle were identified by GC‐MS and correlated with the desirable aroma terms. 2‐Acetyl‐l‐pyrroline showed highly significant positive correlations with the descriptive terms; hexanol showed negative correlations.