Difference in Aroma Compounds and Quality Variation in Milled Rice from 1996 to 2001

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概要

• 論文の詳細を見る

• Changes in old rice smell of milled rice were examined with focus on the percentage composition of carbonyl and sulfur compounds. Such study has not yet been published. The rice samples (Oryza sativa L. var. japonica co. Nihonbare) were produced in Shiga Prefecture, Japan, and harvested from 1996 to 2001. The analysis focused on six carbonyl compounds, 1-propanal (1), 1-butanal (2), ethyl methyl ketone (3), 1-pentanal (4), 1-hexanal (5) and 1-heptanal (6), all of which are recognized as a contributing factor to old rice smell, and eight sulfur compounds. Aroma distinction analysis by the Aromalizer revealed a clear relationship between the age of the rice and old rice smell. We found a clear relationship between changes in the properties of cooked rice and the harvest year from the evaluation of cooked rice samples by aroma analysts.

• 日本油化学会の論文

著者

• NOMURA Masato

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

• Fujita Akiko

  Taste Analysis Office, Engineering Division, Satake Corporation

• Kawakami Koji

  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

• 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

• MIKAMI Takashi

  Taste Research Laboratory, Products Development Engineering Division, Satake Corporation

• NOMURA Masato

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

• KAWAKAMI Koji

  Taste Research Laboratory, Products Development Engineering Division, Satake Corporation

• FUJITA Akiko

  Taste Research Laboratory, Products Development Engineering Division, Satake Corporation

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