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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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https://doi.org/10.1080/00021369.1979.10863850

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I. Yajima, T. Yanai, M. Nakamura, H. Sakakibara and T. Habu, Agric. Biol. Chem., 42, 1229 (1978).
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Y. Obata and T. Tanaka, ibid., 29, 191 (1965); K. Yasumatsu, S. Moritaka and S. Wada, ibid., 30, 478 (1966).
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Y. Ayano and T. Furuhashi, Chiba Daigaku Engeigakubu Gakujutsu Hokoku, 18, 53 (1970).
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R. D. Steinke and M. C. Paulson, J. Agric. Food Chem., 12, 381 (1964); W. Fiddler, W. E. Wasserman and R. C. Doerr, ibid., 15, 757 (1967).
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