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Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai

Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to c...

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Main Author: Choomuenwai, Vanida
Format: Article
Language:English
Published: Universiti Teknologi Mara Cawangan Pulau Pinang 2017
Subjects:
TP Chemical technology
Chemical engineering
Special processes and operations
Solidification
Online Access:http://ir.uitm.edu.my/id/eprint/28808/1/AJ_VANIDA%20CHOOMUENWAI%20EAJ%2017.pdf
http://ir.uitm.edu.my/id/eprint/28808/
http://uppp.uitm.edu.my
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spelling my.uitm.ir.288082020-03-26T04:22:09Z http://ir.uitm.edu.my/id/eprint/28808/ Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai Choomuenwai, Vanida TP Chemical technology Chemical engineering Special processes and operations Solidification Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to collect and concentrate the compounds in rice. The rice was preheated in headspace, and subsequent GC-MS analysis was performed. The identification was confirmed by comparing both mass spectra and retention values of 2-Acetyl-1-pyrroline (2AP) standards and samples. 2AP was reported as the key aromatic compound for aromatic rice. The results showed that the concentration of 2AP in black jasmine rice and Sung-yod Korat rice were 0.77± 0.03, and 0.52± 0.01 ppm, respectively. Universiti Teknologi Mara Cawangan Pulau Pinang 2017-08 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/28808/1/AJ_VANIDA%20CHOOMUENWAI%20EAJ%2017.pdf Choomuenwai, Vanida (2017) Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai. ESTEEM Academic Journal, 13. pp. 83-90. ISSN 1675-7939 http://uppp.uitm.edu.my
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic TP Chemical technology
Chemical engineering
Special processes and operations
Solidification
spellingShingle TP Chemical technology
Chemical engineering
Special processes and operations
Solidification
Choomuenwai, Vanida
Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
description Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to collect and concentrate the compounds in rice. The rice was preheated in headspace, and subsequent GC-MS analysis was performed. The identification was confirmed by comparing both mass spectra and retention values of 2-Acetyl-1-pyrroline (2AP) standards and samples. 2AP was reported as the key aromatic compound for aromatic rice. The results showed that the concentration of 2AP in black jasmine rice and Sung-yod Korat rice were 0.77± 0.03, and 0.52± 0.01 ppm, respectively.
format Article
author Choomuenwai, Vanida
author_facet Choomuenwai, Vanida
author_sort Choomuenwai, Vanida
title Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
title_short Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
title_full Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
title_fullStr Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
title_full_unstemmed Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
title_sort identification and quantitative analysis of rice aroma compounds in black jasmine and sung-yod korat rice from nakhon-ratchasima province, thailand / vanida choomuenwai
publisher Universiti Teknologi Mara Cawangan Pulau Pinang
publishDate 2017
url http://ir.uitm.edu.my/id/eprint/28808/1/AJ_VANIDA%20CHOOMUENWAI%20EAJ%2017.pdf
http://ir.uitm.edu.my/id/eprint/28808/
http://uppp.uitm.edu.my
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score 13.211869

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