Abstract
When brown rice germinates, an off-flavor occurs as the γ-amino butyric acid (GABA) production increases. Therefore, the temperature and germination time were studied to determine their effects on the aroma components of the germinated brown rice cultivar, ‘Koshihikari’. GABA and aroma components were quantified. Thus, increases in each aroma component in accordance with increasing germination processing times were determined. The GABA content of germinated rice, as well as the aroma components, increased as the temperature increased. However, the generation of the aroma components was controlled on the heat treatment condition of 60℃. The aroma components’ composition under each treatment condition was different. Therefore, by changing the germination process, we can improve the aroma’s properties while increasing GABA production.
