Chemical Analyses to Examine the Smell of Cooked Rice and the Effect of Bamboo Charcoal on the Improvement of Smell-Reference-Cited by-同舟云学术

Chemical Analyses to Examine the Smell of Cooked Rice and the Effect of Bamboo Charcoal on the Improvement of Smell

Published:2019-01-15 Issue:1 Volume:66 Page:1-8
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tsuchida Noriaki¹,Kuwahara Kenji¹

Affiliation:

1. Qualtec Co., Ltd., Sanbou

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/66/1/66_1/_pdf

Reference5 articles.

1. 1) Takemitsu, H., Amako, M., Sako, Y., Shibukusa, K., Kita, K., Kitamura, S., and Inui, H. (2016). Analysis of volatile odor components of superheated steam-cooked rice with a less stable flavor. Food Sci. Technol. Res., 22, 771-778．

2. 3) Yasumatsu, K., Moritaka, S., and Wada, S. (1966). Studies on cereals part Ⅳ: Volatile carbonyl compounds of cooked rice. Agric. Biol. Chem., 30, 478-482．

3. 4) Yasumatsu, K., Moritaka, S., and Wada, S. (1966). Studies on cereals part V: Stale flavor of stored rice. Agric. Biol. Chem., 30, 483-486．

4. 17) Bryant, R.J. and McClung, A.M. (2011). Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS. Food Chem., 124, 501-513.

5. 18) Kobayashi, F., Narahara, Y., Ohmori, K., Ikeura, H., Hayata, Y., and Itani, T. (2010). Effects of storage with a deoxygenating agent and a nitrogen-atmosphere package on the quality, especially flavor, of cooked stored rice．Food Sci. Technol. Res., 16, 175-178.

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