Characterisation of volatile compounds in a smoke flavouring from rice husk.
An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified. Major compounds (more than 5% GC area) were 2-furfural, phenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2,6-dimethoxyphenol. Application of aroma extract dilution analysis on the volatile fraction revealed that 2-methoxyphenol, 4-methyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2-furfural, 2-acetylfuran, 3-methyl-1,2-cyclopentanedione, acetic acid, 5-methyl-2-furfural, 4-(2-propenyl)-2-methoxyphenol, 4-methyl-2,6-dimethoxyphenol, phenol, 2,6-dimethylphenol, 4-ethyl-2-methoxyphenol, 2-methylphenol were the most odour-active compounds.
Food Industry Research Institute, Carretera al Guatao km 3½, P.O. Box 19200, Havana, Cuba. Electronic address: jpino@iiia.edu.cu.
Jorge A
JA
Pino
D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012906:Smoke / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
D012906:Smoke; D055549:Volatile Organic Compounds
Aroma extract dilution analysis; Rice husk; Smoke flavouring; Volatiles