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KMID : 1007520100190051403
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Food Science and Biotechnology
2010 Volume.19 No. 5 p.1403 ~ p.1407
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Potent Aroma-active Compounds of Cooked Korean Non-aromatic Rice
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Park Jae-Sung
Kim Kwang-Yup
Baek Hyung-Hee
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Abstract
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To characterize the aroma of cooked Korean non-aromatic rice, volatiles were extracted by simultaneous steam distillation and solvent extraction (SDE) and dynamic headspace sampling (DHS). The potent aroma-active compounds were then evaluated using gas chromatographyolfactometry. A total of 16 aroma-active compounds with log3 flavor dilution >1 were detected by SDE. On the other hand, 10 aroma-active compounds were detected by DHS. 2-Methyl-3-furanthiol (2-MF) and 2-acetyl-1-pyrroline were considered the most potent aroma-active compounds in cooked Korean non-aromatic rice. Especially, 2-MF was identified for the first time as a potential aroma-active compound of cooked Korean non-aromatic rice.
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KEYWORD
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rice aroma, gas chromatography-olfactometry, aroma-active compound, 2-acetyl-1-pyrroline, 2-methyl-3-furanthiol
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