Volatile flavor components of cooked rice were studied. Steam distillate of cooked rice was extracted with methylene chloride and the extract was separated into four fractions: acidic, weak acidic, basic and neutral fractions. The neutral fraction was further separated into hydrocarbons and oxygenated compounds by column chromatography. All fractions were analyzed by a combination of glass capillary gas chromatography and mass spectrometry.
One hundred constituents, including 13 hydrocarbons, 13 alcohols, 16 aldehydes, 14 ketones, 14 acids, eight esters, five phenols, three pyridines, six pyrazines, and eight other compounds, were identified. Of these, 92 were newly identified volatile flavor components of cooked rice.
Japan Society for Bioscience, Biotechnology, and Agrochemistry