Potent aroma-active compounds of cooked Korean non-aromatic rice

Park, Jae Sung; Kim, Kwang-Yup; Baek, Hong Sun

doi:10.1007/s10068-010-0200-1

Cited by 22 publications

(21 citation statements)

References 23 publications

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“…Park et al . () found 2‐methyl‐3‐furanthiol and 2‐acetyl‐1‐pyrroline to be potent aroma‐active compounds of cooked Korean nonaromatic rice. Consumer acceptance‐based sensory studies have been conducted on Asian customers in the United States for domestic and imported jasmine rice and aromatic rice (Meullenet et al ., ; Suwansri et al ., ; Suwansri & Meullenet, ).…”

Section: Introductionmentioning

confidence: 99%

Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

Kwak

Kim

Lee

et al. 2014

Int J of Food Sci Tech

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Summary The objectives of this study were to identify the relation between consumer acceptance and instrumental quality measurements, and to investigate the drivers of liking and disliking descriptive attributes for seven samples of aseptic‐packaged cooked rice. Nineteen descriptive attributes were finally determined by analysis of variance and adjusted F‐test. There was a difference in sensory profiles of 7 aseptic‐packaged cooked rice samples by the descriptive analysis. Boramchan, Suryejinmi, Suwon528 and HA had distinctive characteristics; Dami, Suwon 534 and Suwon 538 had relatively neutral characteristics. Haiami was the most accepted preferred sample, followed by Suwon 528 by consumer acceptance test. Consumer acceptances and instrumental quality measurements were not strongly correlated. A total of 11 key attributes for aseptic‐packaged cooked rice were determined as drivers of liking (rice cake, sweet, roasted aroma and flavour, cohesiveness of mass, deformation and shininess) and disliking (rice bran aroma and flavour, hardness and smoothness of surface).

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Section: Introductionmentioning

confidence: 99%

Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

Kwak

Kim

Lee

et al. 2014

Int J of Food Sci Tech

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“…1-Octen-3-ol and 1-octanol are common characteristic aroma compounds in cereals, and they have been reported to contribute to the "mushroom" and "fatty and metallic" aromas in rice (Yang et al 2008a(Yang et al , 2008bMahattanatawee and Rouseff 2014), buckwheat (Park et al 2010), wheat (Starr et al 2015), and barley (Cramer et al 2005). 1-Octen-3-ol and 1-octanol are common characteristic aroma compounds in cereals, and they have been reported to contribute to the "mushroom" and "fatty and metallic" aromas in rice (Yang et al 2008a(Yang et al , 2008bMahattanatawee and Rouseff 2014), buckwheat (Park et al 2010), wheat (Starr et al 2015), and barley (Cramer et al 2005).…”

Section: Resultsmentioning

confidence: 99%

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China

Liu

Zhang

et al. 2016

Cereal Chem

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Cereal Chem. 94(2):170-176The volatile components from 13 commercially valuable foxtail millets from China were investigated by means of gas chromatography-mass spectrometry combined with simultaneous distillation extraction. A total of 52 volatile compounds were identified in all of the samples: 19 aldehydes, 5 alcohols, 10 ketones, 9 hydrocarbons, 6 benzene derivatives, and 3 others. Here, 23 common constituents were found in all samples. Aldehydes were the predominant volatile components in various cultivars. The importance of each volatile was assessed on the basis of odor thresholds and odor activity values (OAVs). Here, 35 volatile compounds were described using aroma character, and 24 volatile compounds were found to be odor-active compounds. Another 11 common constituents were found in all samples. The components with the highest OAVs in most cultivars were (E)-2-nonenal and (E,E)-2,4-decadienal. Most of the other aldehydes also had high OAVs. Some of the ketones, alcohols, benzene derivatives, and other compounds were found to contain an odor-active compound in several cultivars of foxtail millet. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the OAVs of aroma compounds enabled good differentiation of most cultivars.

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“…Searching a single factor for superior aroma expression is complicated and requires an extensive study with the integrated approach (Rohilla et al, 2000). Previous researchers (Mahatheeranont et al, 1995(Mahatheeranont et al, , 2001Itani et al, 2004;Maraval et al, 2008;Sukhonthara et al, 2009;Mahattanatawee and Rouseff, 2010;Park et al, 2010;Pisithkul et al, 2010;Bryant and McClung, 2011;Liyanaarachchi et al, 2014) had characterized volatile compounds in rice. Hence, this study surveyed the volatile compounds identified by the previous researcher to compare the number of compounds and possible variation among the compounds.…”

Section: Discussionmentioning

confidence: 99%

“…Hence, biochemical profiling can explain the aroma status of a rice variety (Mahatheeranont et al, 1995(Mahatheeranont et al, , 2001Yang et al, 2007;Maraval et al, 2008;Sukhonthara et al, 2009;Mahattanatawee and Rouseff, 2010;Park et al, 2010;Pisithkul et al, 2010;Bryant and McClung, 2011;Liyanaarachchi et al, 2014). More than 200 volatile compounds were identified by previous researchers (Champagne, 2008), while Buttery et al (1988) stated that nonanal, hexanal, 2AP, (E, E)-2, 4-decadienal, (E)-2-nonenal, 4-vinyl-guaiacol, 4-vinylphenol, octanal, and decanal were the key contributors of aroma in cooked rice.…”

Section: Introductionmentioning

confidence: 99%

Effects of Temperature on Volatile Profile and Aroma Quality in Rice

Prodhan¹,

Faruq²,

Rashid³

et al. 2017

IJAB

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Aroma is an important grain quality trait of aromatic rice, controlled by a recessive gene which increases the accumulation of numerous volatile compounds to produce it. The aroma quality of rice grain also depends on the cultivation practice, genetic condition, environmental components and their interaction. Among the environmental components, the temperature is the vital component that can affect the aroma quality and chemical composition of aromatic rice. This study assessed the effects of different temperatures (ambient or 28°C, 25°C and 20°C) for the volatile profile and aroma quality of five aromatic and a nonaromatic rice genotypes by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC-FID) and organoleptic test. The results indicated that the aromatic rice genotypes contained more volatile compounds (15 compounds) and displayed the maximum aroma score (Score 4) at the 25°C temperature than ambient and 20°C temperature. The obtained information will be helpful for exploring possible reasons for variation in the biochemical composition as well as aroma quality of a genotype which might be used to improve grain quality of aromatic rice.

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Potent aroma-active compounds of cooked Korean non-aromatic rice

Cited by 22 publications

References 23 publications

Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China

Effects of Temperature on Volatile Profile and Aroma Quality in Rice

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