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Potent aroma-active compounds of cooked Korean non-aromatic rice

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Abstract

To characterize the aroma of cooked Korean non-aromatic rice, volatiles were extracted by simultaneous steam distillation and solvent extraction (SDE) and dynamic headspace sampling (DHS). The potent aroma-active compounds were then evaluated using gas chromatography-olfactometry. A total of 16 aroma-active compounds with log3 flavor dilution >1 were detected by SDE. On the other hand, 10 aroma-active compounds were detected by DHS. 2-Methyl-3-furanthiol (2-MF) and 2-acetyl-1-pyrroline were considered the most potent aroma-active compounds in cooked Korean non-aromatic rice. Especially, 2-MF was identified for the first time as a potential aroma-active compound of cooked Korean non-aromatic rice.

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Authors and Affiliations

  1. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    Jae Sung Park & Hyung Hee Baek

  2. Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea

    Kwang-Yup Kim

Authors
  1. Jae Sung Park
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  2. Kwang-Yup Kim
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  3. Hyung Hee Baek
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Correspondence to Hyung Hee Baek.

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Park, J.S., Kim, KY. & Baek, H.H. Potent aroma-active compounds of cooked Korean non-aromatic rice. Food Sci Biotechnol 19, 1403–1407 (2010). https://doi.org/10.1007/s10068-010-0200-1

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