Effects of harvested time on the flavor of cooked indica rice

doi:10.13386/j.issn1002-0306.2013.02.047

Effects of harvested time on the flavor of cooked indica rice[J]. Science and Technology of Food Industry, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047

Citation:

Effects of harvested time on the flavor of cooked indica rice[J]. Science and Technology of Food Industry, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047

Citation:

Effects of harvested time on the flavor of cooked indica rice[J]. Science and Technology of Food Industry, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047

Effects of harvested time on the flavor of cooked indica rice

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The 16 kinds of volatile compounds in cooked-rice based on different harvested time were analysed by headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrormetry (GC-MS) in this study, among which aldehydes played a dominant role, followed by ketones and alcohols. The results showed that the total peak area and number of flavor reduced with maturity, flavor was considered to be rich in early-harvested rice.

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Science and Technology of Food Industry

Effects of harvested time on the flavor of cooked indica rice

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