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KMID : 0380619910230050610
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.610 ~ p.613
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Changes of Volatile Components of Cooked Rice during Storage at 70℃
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이병영/Lee, B Y
손종록/송창호/구소규이/전천소남/Son, J R/Ushi, Matuskura/Keiji, Kainuma/Akio, Maekawa
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Abstract
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The changes of volatile components of cooked rice during storage at 70℃ for 5 hr were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by nonanal, acetone, pentanal, butanal, heptanal, octanal and toluene. These eight components comprised about 55% of the total volatile, which was decreased by half after one hour storage. The amount of major volatile components in Tongil type rice was higher than Japonica rice, but the decrease of volatifiles during storage was faster in the former.
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