Effects of harvested time on the flavor of cooked indica rice
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摘要: 采用顶空固相微萃取（SPME）和气相色谱-质谱联用法（GC-MS）分析了不同采收期籼米米饭的气味成分,检测出16种气味成分,其中醛类占主导地位,其次为酮类和醇类。随着成熟度的增加,米饭气味成分的数量和峰面积均呈现降低趋势,即提前采收米样的气味成分更为丰富。Abstract: 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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Keywords:
- indica rice;harvest time;cooked rice;flavor; /
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