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

Patakova-Juzlova, P.; Viden, I.; Rezanka, T.

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

1998

Patakova-Juzlova, P. | Viden, I. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic)) | Rezanka, T.

Eighty volatile compounds that create typical ang-kak aroma have been identified in samples of rice grains fermented by Monascus purpureus and in cultivation media after M. purpureus fermentation. These volatile metabolites include alcohols, aldehydes, retones, esters sed terpenoid compounds. Identification has been performed by means of GC-MS after sample distillation and extraction with dichloromethane.

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AGROVOC Keywords

alcoholes alcohols alcool aldehydes arroz cetonas cetone colorant alimentaire colorantes alimentarios ester esteres esters fermentation flaveur flavour food colourants ketones metabolites metabolitos monascus purpureus rice riz sabor terpenoide terpenoidos terpenoids volatile compounds

Bibliographic information

Published in

Folia Microbiologica (Czech Republic)

Volume 43 Issue 4 ISSN 0015-5632

Pagination

pp. 407-410

Other Subjects

Aldehyde; Aldehidos; Compuesto volatil; Fermentacion; Metabolite; Compose volatil

Language

English

Note

Summary (En)

1 table; 20 ref.

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

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

1998

AGROVOC Keywords

Bibliographic information