Volatile flavor components of rice cakes.
Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS. More than 60 compounds were identified. Major volatiles included 1-hydroxy-2-propanone, furfuryl alcohol, 2, 5-dimethylpyrazine, 2-methylpyrazine, pyrazine, hexanal, furfural, pentanol, 3-hydroxy-2-butanone (acetoin), and ethyl-3, 6-dimethylpyrazine. Although not ideally applicable to a dry product, concentration/threshold ratios indicated that the compounds with a high probability of contributing to the aroma and flavor included 3-methylbutanal, dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, 4-vinylguaiacol, hexanal, (E,E)-2,4-decadienal, 2-methylbutanal, 2-acetyl-1-pyrroline, 1-octen-3-ol, and 1-octen-3-one.
Buttery
R G
RG
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
Orts
W J
WJ
Takeoka
G R
GR
Nam
Y
Y
D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D013652:Taste Threshold; D014835:Volatilization