Abstract
It has been reported that L-lysine added to rice grains removes odor of aged brown rice by reacting with hexanal and other odoring compounds. Since stock of surplus rice carried over from previous crop years obtains peculiar odor that detracts from its eating quality and is becoming a serious problem, experiments were undertaken to fortify rice grains with L-lysine and to simultaneously remove odor and recover the eating quality. From chemical and sensory analysis data, it was demonstrated that 80% of added L-lysine was retained in cooked rice after cooked in an electric rice cooker, and that acceptability of aged rice samples was significantly improved by fortyfication with L-lysine except with high-grade samples.
