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Agricultural and Biological Chemistry Volume 41, 1977 - Issue 9
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Food & Nutrition

Fractionation and Identification of Volatile Acids and Phenols in the Steam Distillate of Rice Bran

Masao FujimakiDepartment of Agricultural Chemistry, University of Tokyo, Tokyo, Japan
,
Takashi TsugitaDepartment of Agricultural Chemistry, University of Tokyo, Tokyo, Japan
&
Tadao KurataDepartment of Agricultural Chemistry, University of Tokyo, Tokyo, Japan
Pages 1721-1725 | Received 31 Mar 1977, Published online: 09 Sep 2014

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Read on this site (2)

Shu‐Ding Li, Zhi‐Hong Yuan & Shao‐Lan Zhang. (2000) The relationship between organic soil pollutants and the odors resulting in cooked rice. Journal of Environmental Science and Health, Part A 35:10, pages 1883-1889.
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Takashi Tsugita. (1985) Aroma of cooked rice. Food Reviews International 1:3, pages 497-520.
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Articles from other publishers (4)

Anke R. Boeswetter, Katharina A. Scherf, Peter Schieberle & Peter Koehler. (2019) Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. Journal of Agricultural and Food Chemistry 67:10, pages 2963-2972.
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Ercília Machado, Solange Mussatto, José Teixeira, Mar Vilanova & José Oliveira. (2018) Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages. Beverages 4:4, pages 105.
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Sukhontha Sukhonthara, Chockchai Theerakulkait & Mitsuo Miyazawa. (2009) Characterization of Volatile Aroma Compounds from Red and Black Rice Bran. Journal of Oleo Science 58:3, pages 155-161.
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Kouichi MASUMOTO, Akiko FUJITA, Kouji KAWAKAMI, Takashi MIKAMI & Masato NOMURA. (2004) Differences in Aromatic Components of Ten Brands of Rice according to Annual Production. Food Science and Technology Research 10:4, pages 474-478.
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