Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1119-1124

  Suzuki, Yasuhiro ^a   Kazuo, Ise ^b   Li, Chengyun ^c   Honda, Ichiro ^a   Iwai, Yoko ^d   Matsukura, Ushio ^e  

^a NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c INSTITUTE OF MEDICINAL PLANTS   (China)

^d Inba Agricultural Extension Center   (Japan)

^e NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Hexanal; Lipoxygenase 3; Lipoxygenase 3 less; Rice; Stale flavor; Storage

Indexed keywords

ALDEHYDE; LIPOXYGENASE;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; COOKING; ENZYME ACTIVITY; ENZYME LOCALIZATION; ENZYMOLOGY; FLAVOR; FOOD STORAGE; GAS CHROMATOGRAPHY; LIPOXYGENASE III; MASS SPECTROMETRY; ODOR; PLANT SEED; RICE; TASTE; VOLATILIZATION;

ALDEHYDES; COOKERY; LIPOXYGENASE; ODORS; ORYZA SATIVA; SEEDS; TASTE; VOLATILIZATION;

EID: 0345434992     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980967a     Document Type: Article

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