ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The development of volatile components in milled rice was investigated over 50 d of storage. The major volatiles were identified and measured by gas chromatography-mass spectrometry and their relative odor potencies were subsequently calculated as aroma values. Volatile concentrations were greater in partially milled rice than in fully milled rice. Concentrations of 2-nonenal, octanal, and hexanal increased significantly during storage whereas heptanal, 3-penten-2-one, and 2-pentylfuran did not. Octanal (fatty) and 2-nonenal (rancid) had the highest contributions to milled rice odor. The aroma values for hexanal and 2-pentylfuran changed by a larger factor relative to those for heptanal, 2-nonenal, 3-penten-2-one, and octanal during early storage, whereas the aroma value for 2-nonenal increased by a higher factor than those obtained for the other components during late storage. Hexanal and 2-pentylfuran had the highest influence on odor change at the beginning of storage, whereas 2-nonenal influenced odor change.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb05788.x
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