Identification of volatile metabolites from rice fermented by the fungusMonascus purpureus (Ang-kak)

Patáková-Jůzlová, P.; Řezanka, Tomáš; Víden, I.

doi:10.1007/bf02818582

Cited by 11 publications

(2 citation statements)

References 14 publications

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“…Extraction. The aromatic compounds present in the rice beer samples were extracted using a slight modification of the method of Patakova-Juzlova et al (16). Samples (100 mL) were first filtered through Whatman no.…”

Section: Gc-ms Analysis Of Aromatic Componentsmentioning

confidence: 99%

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

et al. 2014

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Rice beer samples of nine different varieties from four states of northeast India were studied for the content of organic acids, carbohydrates and amino acids by high-performance liquid chromatography. The aromatic compounds were detected by gas chromatography-mass spectrometry method. The analysis evinced a wide variation in content of the major organic acids. Lactic acid was found in high concentration in all of the samples, while the other organic acids were present in variable amounts. Among the carbohydrates, glucose was predominant and some other monosaccharides were also detected. Most of the essential amino acids were found to be present and among them aspartic acid was the most abundant. All of the samples contained volatile or semi-volatile aromatic compounds, with phenylethyl alcohol being the most abundant compound. The overall study revealed that this form of drink has important nutritional values for dietary requirements.

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Section: Gc-ms Analysis Of Aromatic Componentsmentioning

confidence: 99%

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

et al. 2014

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“…The GC–MS analysis was performed according to Patáková‐Jůzlová et al . with slight modification. Filtration of samples (100 mL) was carried out using Whatman no.…”

Section: Methodsmentioning

confidence: 99%

Optimisation of fermentation process for production of black rice wine and evaluation of its phenolic and volatile compounds

2018

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A statistical model was developed to describe the fermentation process using Saccharomyces cerevisiae ATCC 9763 in the production of black rice (cv. Poireton) wine from Manipur, India. Fermentation process parameters were optimised by response surface methodology and experiments were conducted according to a three‐level and three‐variable central composite rotatable design. The combination of pH, temperature and time was the most promising for achieving a high ethanol yield. With the use of the developed quadratic model equation, alcohol production (11.1%, v/v) was obtained in a batch fermentation process at the optimum operating condition of pH (6.96), temperature (26.2°C) and incubation time (74 h). GC–MS analysis of the wine revealed volatile aromatic compounds, namely 1‐methyl‐2‐pyrrolidine ethanol, propionic acid, 3‐mercapto and ethyl ester. © 2018 The Institute of Brewing & Distilling

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The Trichothecenes and Their Biosynthesis

Grovey

Fortschritte Der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products

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Identification of volatile metabolites from rice fermented by the fungusMonascus purpureus (Ang-kak)

Cited by 11 publications

References 14 publications

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

Optimisation of fermentation process for production of black rice wine and evaluation of its phenolic and volatile compounds

The Trichothecenes and Their Biosynthesis

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