Abstract
Aromatic rice, which is popular in China, has been distributed in Japan and Southeast Asia since ancient times, and there are various varieties with different aromas. However, there are many cases where fragrant rice is eaten without bringing out the original good aroma. One of the reasons is thought to be the cooking conditions that bring out the maximum aroma is unknown. Therefore, in this study, we first proposed a gas concentration sensor as an unprecedentedly simple method for measuring the intensity of aroma. As a result of measuring two types of aromatic rice, Dao Hua Xiang 2 (Wu You Dao 4), and Yu Zhen Xiang by changing the amount of water added and the soaking time, it was found that the aroma intensity became stronger when the water addition ratio was 1.3 times or more. The soaking time should be at least 30 min, and the aroma could not be brought out without soaking regardless of the water addition ratio.
https://ror.org/02pc6pc55 
