Differences in Aromatic Components of Ten Brands of Rice according to Annual Production

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概要

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• The production of the high quality rice called brand rice is the increaseing year by year with about one hundred thirty five kinds is known by the name of the place it is produced. We analyzed using GC and GC-MS the volatile components of ten kinds of rice harvested from 2000 to 2002 years. The results indicated that six kinds of carbonyl compounds; Propanal, 1-Butanal, Methyl Ethyl Ketone, 1-Pentanal, 1-Hexanal, and 1-Heptanal, were one causes of the old rice smell. Moreover, Methyl Ethyl Ketone and 1-Pentanal and Propanal were deeply involved in this smell, while 1-Butanal and 1-Heptanal were involved in a fresh rice smell. Furthermore, as for the quality of aroma and the change in strength, it was measured objectively using an Aromalizer (TM). That result, old rice-ization proceeded to have said since before, it was found that the aroma was strongly indicated to be the result of the quality analysis of the rice by the sensor.

• 社団法人　日本食品科学工学会の論文
• 2004-11-01

著者

• NOMURA Masato

  Department of Biotechnology and Chemistry,School of Engineering,Kinki University

• Fujita Akiko

  Taste Analysis Office, Engineering Division, Satake Corporation

• MIKAMI Takashi

  Taste Analysis Office, Engineering Division, Satake Corporation

• MASUMOTO Kouichi

  Department of Biotechnology and Chemistry, School of Engineering, Kinki University

• KAWAKAMI Kouji

  Taste Research Laboratory, Products Development Engineering Division, Satake Corporation

• Nomura Masato

  Program In Material Technol. Graduate School Of Industrial Technol. Kinki Univ.

• Nomura Masato

  Department Of Biotechnology And Chemistry School Of Engineering Kinki University

• Mikami Takashi

  Taste Analysis Office Engineering Div. Satake Corp.

• Nomura Masato

  Department Of Biotechnology And Chemistry Faculty Of Engineering Kinki University

• FUJITA Akiko

  Taste Research Laboratory, Products Development Engineering Division, Satake Corporation

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