Analysis of volatile odor components of superheated steam-cooked rice with a less stale flavor

Food Science and Technology Research

Volumn 22, Issue 6, 2016, Pages 771-778

  Takemitsu, Hatsuho ^a   Amako, Midori ^a   Sako, Yoshihiro ^b   Shibakusa, Kei ^c   Kita, Koji ^d   Kitamura, Shinichi ^a   Inui, Hiroshi ^a  

^a Osaka Prefecture University   (Japan)

^b Acesystem Co   (Japan)

^c Fuji Foods Inc   (Japan)

^d OSAKA MUNICIPAL TECHNICAL RESEARCH INSTITUTE   (Japan)

Author keywords

Cooked rice; Gas chromatography olfactometry (GC O); GC mass spectrometry (GC MS); Release of odorants; Stale rice flavor; Superheated steam rice cooking machine

Indexed keywords

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR REMOVAL; ODORS;

COOKED RICE; GAS CHROMATOGRAPHY-OLFACTOMETRY (GC-O); GC-MASS SPECTROMETRY (GC-MS); RELEASE OF ODORANTS; RICE COOKING;

STEAM;

EID: 85007427910     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.22.771     Document Type: Article

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