title: Characterization of volatile aroma compounds from red and black rice bran.
abstract: The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-beta-ocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.
authors.affiliation: Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan.
authors.forename: Sukhontha
authors.initials: S
authors.lastname: Sukhonthara
authors.forename: Chockchai
authors.initials: C
authors.lastname: Theerakulkait
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Miyazawa
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D004986:Ether / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D009822:Oils, Volatile / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D012275:Oryza / Q000737:chemistry*; D013045:Species Specificity
chemical_list: D004043:Dietary Fiber; D009822:Oils, Volatile; D004986:Ether