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Agricultural and Biological Chemistry Volume 43, 1979 - Issue 12
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Food and Nutrition

Volatile Flavor Components of Cooked Kaorimai (Scented Rice, O. sativa japonica)

Izumi YajimaKawasaki Research Laboratories, T. Hasegawa Co. Ltd., Kawasaki, Japan
,
Tetsuya YanaiKawasaki Research Laboratories, T. Hasegawa Co. Ltd., Kawasaki, Japan
,
Mikio NakamuraKawasaki Research Laboratories, T. Hasegawa Co. Ltd., Kawasaki, Japan
,
Hidemasa SakakibaraKawasaki Research Laboratories, T. Hasegawa Co. Ltd., Kawasaki, Japan
&
Kazuo HayashiKawasaki Research Laboratories, T. Hasegawa Co. Ltd., Kawasaki, Japan
Pages 2425-2429 | Received 12 Mar 1979, Published online: 09 Sep 2014

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K. Wilkie, M. Wootton & J. E. Paton. (2004) Sensory Testing of Australian Fragrant, Imported Fragrant, and Non-fragrant Rice Aroma. International Journal of Food Properties 7:1, pages 27-36.
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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)

Vinita Ramtekey, Susmita Cherukuri, Kaushalkumar Gunvantray Modha, Ashutosh Kumar, Udaya Bhaskar Kethineni, Govind Pal, Arvind Nath Singh & Sanjay Kumar. (2021) Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars. Reviews in Analytical Chemistry 40:1, pages 272-292.
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Mina K. Kim, Hae won Jang & Kwang-Geun Lee. (2020) Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis. Foods 9:5, pages 638.
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Maxwell Darko Asante, Francis Osei Amoako-Andoh, Valentin Stanislas Edgar Traore, Matilda Ntowaa Bissah & Joshua N. Cobb. 2019. Quality Breeding in Field Crops. Quality Breeding in Field Crops 23 39 .
Rahul Zanan, Kiran Khandagale, Vidya Hinge, M. Elangovan, Robert J. Henry & Altafhusain Nadaf. (2016) Characterization of fragrance in sorghum (Sorghum bicolor (L.) Moench) grain and development of a gene-based marker for selection in breeding. Molecular Breeding 36:11.
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