Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor-Reference-Cited by-同舟云学术

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Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Published:2016 Issue:6 Volume:22 Page:771-778
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Takemitsu Hatsuho¹²,Amako Midori³,Sako Yoshihiro⁴,Shibakusa Kei⁵,Kita Koji⁶,Kitamura Shinichi³,Inui Hiroshi¹⁷

Affiliation:

1. Department of Nutrition, Osaka Prefecture University

2. International Polysaccharide Engineering (IPE) Inc., Center for Research and Development of Bioresources, Osaka Prefecture University

3. Graduate School of Life and Environmental Sciences, Osaka Prefecture University

4. Acesystem Co., Ltd.

5. Fuji Foods Co., Ltd.

6. Technology and Research Institute of Osaka Prefecture

7. Center for Research and Development of Bioresources, Osaka Prefecture University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/6/22_771/_pdf

Reference22 articles.

1. Buttery R. G., Turnbaugh J. G., and Ling L. C. (1988) Contribution of volatiles to rice aroma. J. Agric. Food Chem., 36, 1006-1009.

2. Champagne E. I. (2008) Rice aroma and flavor: A literature review. Cereal Chem., 85, 447-456.

3. Chen S., Xu Y., and Qian M. C. (2013) Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution. J. Agric. Food Chem., 61, 11295-11302.

4. Engel W., Bahr W., and Schieberle P. (1999) Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol., 209, 237-241.

5. Fujio Y., Wada K., Furuta H., Hayakawa I., and Kawamura Y. (1991) Changes in the aroma of fresh and stored cooked rice during warm keeping. Nippon Shokuhin Kogyo Gakkaishi, 38, 1137-1142.

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