Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

• Published in: Journal of agricultural and food chemistry Vol. 56; no. 13; pp. 5291 - 5298
• Main Authors: Maraval, Isabelle, Mestres, Christian, Pernin, Karine, Ribeyre, Fabienne, Boulanger, Renaud, Guichard, Elisabeth, Gunata, Ziya
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 09.07.2008
• Subjects: Biological and medical sciences; Camargue area; Cereal and baking product industries; Chromatography, Gas; cooked foods; cooked rice aroma; cultivars; detection frequency; Flavors and Aromas/Chemosensory Perception; Food engineering; Food industries; France; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; gas chromatography-olfactometry; GC−MS; GC−O; General aspects; Life Sciences; mass spectrometry; Methods of analysis, processing and quality control, regulation, standards; odor compounds; Odorants; olfactometers; organic extract; Oryza - chemistry; Oryza - classification; Oryza sativa; representativeness; rice; rice cultivars; scented rice; sensory properties; Smell; Volatilization; France; Europe; Camargue area; detection frequency; representativeness; GC−MS; rice cultivars; GC−O; organic extract; cooked rice aroma; Extract; GC-MS; Area; Analysis method; Cereal; Control method; Aroma; Detection; Odor; Cultivar; Rice; GC-O; ORGANIC EXTRACT; CAMARGUE AREA; REPRESENTATIVENESS; RICE CULTIVARS; DETECTION FREQUENCY; COOKED RICE AROMA

Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of a marketed Asian scented one (Thai) by gas chromatography−olfactometry (GC−O) and gas chromatography−mass spectrometry (GC−MS). GC−O analyse...