The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice-Reference-Cited by-同舟云学术

The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice

Published:2018 Issue:7 Volume:67 Page:893-904
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Sansenya Sompong¹,Hua Yanling²,Chumanee Saowapa³

Affiliation:

1. Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

2. The Center for Scientific and Technological Equipment, Suranaree University of Technology

3. Division of Chemistry, Faculty of Science and Technology, Phetchabun Rajabhat University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/7/67_ess17238/_pdf

Reference42 articles.

1. 1) Yajima, I.; Yanai, T.; Nakamura, M.; Sakakibara, H.; Habu, T. Volatile flavor components of cooked rice. Agric. Biol. Chem. 42, 1229-1233 (1978).

2. 2) Tsugita, T.; Kurata, T.; Kato, H. Volatile components after cooking rice milled to different degrees. Agric. Biol. Chem. 44, 835-840 (1980).

3. 3) Tsuzuki, E.; Shida, S.; Tanaka, K. Studies on the characteristics of scented rice, 8: Effect of storage conditions on some fatty acid compositions and flavor components in rice grains. Bulletin of the Faculty of Agriculture Miyazaki University (1981).

4. 4) Buttery, R.G.; Ling, L.C.; Juliano, B.O.; Turnbaugh, J.G. Cooked rice aroma and 2-acetyl-1-pyrroline. J. Agric. Food Chem. 318, 23-826 (1983).

5. 5) Tsugita, T. Aroma of cooked rice. Food Rev. Intl. 1, 497-520 (1986).

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Badh2 gene-based DNA hybridization assay for non-fragrant and fragrant Thai rice detection;Journal of Food Composition and Analysis;2024-11

2. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice;Food Chemistry;2024-07

3. Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation;LWT;2024-07

4. Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches;Food Chemistry: X;2024-03

5. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor;Foods;2024-02-02