Abstract
It has been well known that the contents of sulfhydryl and disulfide groups correlate with the physical behavior of dough in bread making, and also that the sulfhydryl and disulfide groups are the precursors of sulfur compounds in food volatiles. Therefore, it is conceivable that the functional group play an important role in the food flavor from the view point of both texture and aroma.
Then the contents of sulfhydryl and disulfide groups of six kind of milled rice were estimated amperometrically by using silver nitrate titration. The contents of sulfhydryl groups were 0.77-1.47μeq/g of rice and those of disulfide were 1.43-2.39μeq/g of rice.
The rice having good palatable qualities like fresh rice or domestic rice were rich in sulfhydryl contents, compared to old rice or foreign rice, respectively. The sulfhydryl groups of milled rice, therefore, must be taken consideration for the discussions of cooked rice flavor.
