Effects of the addition of mirin on flavor of cooked rice

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 37; no. 2; pp. 91 - 97
• Main Authors: Gunda, M. (Takara Brewery Co. Ltd., Kyoto (Japan)), Kawabe, T, Nagahama, G, Morita, H, Ohbayashi, A, Watanabe, Y, Okuda, K
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Science and Technology 1990
• Subjects: AROMATISANT; AROMATIZANTES; ARROZ; COCCION; COOKING; CUISSON; FLAVOURINGS; ODEUR; OLOR; RICE; RIZ; SMELL
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.37.91

The flavor of rice cooked with and with out mirin (a sweet sort of sake) was ana lyzed. A Tenax adsorption system was used to trap the flavor components of rice after coo king. Two kinds of recovery systems, open and circulating, were tried; the circulating sys tem gave more reliable results. The flavor components of cooked rice were analyzed by gas chromatography and gas chromatography-mass spectrometry. For rice cooked without mirin, about 130 peaks were detected and about 40 major peaks were identified. A lkanals, alcohols, alkenals, and ketones were the main components; n-hexanal was particul arly abundant. When mirin was added, the peak area on the gas chromatogram was less t han that of cooked rice without mirin. Decrease of alkanals was most significant, wi th the greatest decrease of n-hexanal. These findings were consistent with the results of earlier sensory tests. The addition of mirin did not result in new peaks on the chromato gram. These findings suggested that the decrease in the amounts of the volatile compou nds in rice cooked with mirin was caused by the amino-carbonyl reaction of some constituents in mirin and rice.