|
KMID : 0380619850170050406
|
|
Korean Journal of Food Science and Technology
1985 Volume.17 No. 5 p.406 ~ p.408
|
|
|
Analysis of n - Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chromatography
|
|
|
|
|
Abstract
|
|
|
|
n-Hexanal in headspace over the cooked brown rice stored at 5℃ and 35℃ for 0. 4, 8 and 12 months was determined by a modified direct vapor injection gas chromatographic method. The retention time of n-hexanal was 3.5 min and n-hexanal could be rapidly separated from other compounds at the operational conditions of gas chromatography. n-Hexanal contents of cooked brown rice also showed a standard deviation of less than 10% of the average.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|