Characterization of Volatile Aroma Compounds from Red and Black Rice Bran
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概要
- 論文の詳細を見る
The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-β-ocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.
- 日本油化学会の論文
著者
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MIYAZAWA Mitsuo
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Miyazawa Mitsuo
Department Of Applied Chemistry Faculty Of Scienc Snd Engineering Kinki University
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Sukhonthara Sukhontha
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University
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Theerakulkait Chockchai
Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University
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Miyazawa Mitsuo
Department Of Aplied Chemistry Faculty Of Science And Engineering Kinki University
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