Introduction to Rice Aroma, Flavor, and Fragrance

2018 ◽  
pp. 21-52
Keyword(s):  
Rice Aroma

Contribution of volatiles to rice aroma

1988 ◽  
Vol 36 (5) ◽  
pp. 1006-1009 ◽  
Author(s):  
Ron G. Buttery ◽  
Jean G. Turnbaugh ◽  
Louisa C. Ling
Keyword(s):  
Rice Aroma

Rice Aroma and Flavor: A Literature Review

2008 ◽  
Vol 85 (4) ◽  
pp. 445-454 ◽  
Author(s):  
Elaine T. Champagne
Keyword(s):  
Literature Review ◽  
Rice Aroma

Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID

2010 ◽  
Vol 4 (3) ◽  
pp. 326-333 ◽  
Author(s):  
Sarika V. Mathure ◽  
Kantilal V. Wakte ◽  
Narendra Jawali ◽  
Altafhusain B. Nadaf
Keyword(s):  
Rice Cultivars ◽  
Aroma Volatiles ◽  
Rice Aroma

Headspace Solid-Phase Microextraction GC–MS for Rapid Rice Aroma Analysis Using Optimization Tools

2018 ◽  
Vol 81 (6) ◽  
pp. 931-945 ◽  
Author(s):  
Hossein Akhoundzadeh ◽  
Ali Gholami ◽  
Saeed Masoum ◽  
Roudabeh Sadat Moazeni-Pourasil
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Solid Phase Microextraction ◽  
Aroma Analysis ◽  
Rice Aroma

Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice

2001 ◽  
Vol 49 (2) ◽  
pp. 773-779 ◽  
Author(s):  
Sugunya Mahatheeranont ◽  
Sukanya Keawsa-ard ◽  
Kanchana Dumri
Keyword(s):  
Brown Rice ◽  
Aroma Compound ◽  
Rice Aroma

scholarly journals PERFORMANCE OF GRAIN QUALITY AND AROMA OF AROMATIC NEW PLANT TYPE PROMISING RICE LINES

2011 ◽  
Vol 12 (2) ◽  
pp. 83
Author(s):  
Angelita Puji Lestari ◽  
Buang Abdullah ◽  
Ahmad Junaedi ◽  
Hajrial Aswidinnoor
Keyword(s):  
Grain Quality ◽  
Test Tube ◽  
Consumer Acceptance ◽  
Plant Type ◽  
Wet Season ◽  
Cooked Rice ◽  
South Sulawesi ◽  
Head Rice ◽  
High Amylose ◽  
Rice Aroma

Grain quality and aroma are important characteristics of rice that affect consumer acceptance. This research was conducted to study the grain quality and aroma of aromatic new plant type (NPT) promising rice lines. Thirty five lines as well as Ciherang and Sintanur varieties were planted at Bogor and Pusakanagara, West Java in the dry season (DS) 2009 and wet season (WS) 2009. Three methods, i.e. leaf aroma tested with KOH, rice aroma tested in the test tube, and cooked rice aroma test, were used to evaluate the aroma of the lines. The results showed that line B11742-RS*2-3-MR-34-1-2-1 was aromatic identified using different methods. The line had long, slender, and small chalkiness grains, high percentage of head rice, high amylose, and hard texture. Lines IPB 140-F-6, B11249-9C-PN-3-3-2-2-MR-1, and B11955-MR-84-1-4 also had a high aroma score and grain yield. Testing leaf aroma with KOH can be used as early selection method in breeding program for aromatic lines. Lines derived from aromatic parents from highlands of South Sulawesi did not show consistent aroma under three testing methods. Those tested lines had good grain quality, both physical and cooked rice quality.<br /><br /><br />

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