Characterization of volatile aroma compounds from red and black rice bran.
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.
Sukhonthara
Sukhontha
S
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan.
Theerakulkait
Chockchai
C
Miyazawa
Mitsuo
M
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
D004043:Dietary Fiber; D009822:Oils, Volatile; D004986:Ether