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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