Chemical analyses to examine the smell of cooked rice and the effect of bamboo charcoal on the improvement of smell
2019
Tsuchida, N. (Qualtec Co., Ltd., Sakai, Osaka (Japan)) | Kuwahara, K.
Chemical analyses were carried out to examine the smell of cooked rice with a particular focus on the odor of old rice. GC-MS measurements indicated that the odor of old rice was clearly related to the formation of aldehyde compounds such as hexanal, heptanal, nonanal, and octanal during storage. These aldehyde compounds were detected in vapor continuously from when the rice started cooking to the end of cooking, and were present in rice after cooking. FT-IR measurements on the surface of new rice before cooking showed a distinct peak of ester groups that were absent in old rice. This peak was the result of a newly formed aldehyde group suggesting the partial conversion of an ester to an aldehyde. Experiments were performed to reduce the odor of cooked old rice using bamboo charcoal for cooking. Bamboo charcoal was found to adsorb the aldehyde compounds during cooking, hence, reducing the odor of cooked old rice and conforming with results from sensory evaluation reports.
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