![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
Head space vapors containing the volatiles of cooked Kaorimai (Scented rice, O. sativa japonica) were drawn off into cold traps under reduced pressure. The resulting condensate was extracted with ethyl ether and the extract was then separated into acidic, basic, and neutral fractions. The neutral fraction was further separated into hydrocarbons and oxygenated compounds by column chromatography. All fractions were examined by gas chromatography and gas chromatography-mass spectrometry; 114 compounds were identified. Among them was α-pyrrolidone which was identified for the first time as a volatile flavor compound of any cooked rice.
We also made a comparison of volatile flavor compounds in cooked Koshihikari rice (O. sative japonica var. Koshihikari) and Kaorimai.