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KMID : 0903519930360020111
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 2 p.111 ~ p.114
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Major volatile components of cooked glutinous rice
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이병영/Lee, B Y
손종록/윤인화/송창호/금정철/전천소남/Son, J R/Yoon, I H/Ushio, Matsukura/Imai, Toru/Akio, Maekawa
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Abstract
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The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at 70℃ was same with that of in nonglutinous rice immediately after cooking.
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