In order to identify the aroma components of roasted rice bran, an aroma concentrate of roasted rice bran was prepared by steam distilla-tion followed by ether extraction. The aroma concentrate was analyzed by gas chromato-graphy. Four main components were detected, which were isolated by preparative gas-chromato-graphy. They were identified as furfural, 5-methylfurfural, furfurylalcohol and 4-vinyl-guaiacol by MS, IR, GLC and TLC analyses. These four components seem to be principal aroma constituents of the roasted rice bran.
An investigation was made for the better analysis of non-volatile organic acids in one dimentional ascending paper chromatography by employing their alkaloid salts. Artificial mixture of organic acids (oxalic, malic, malonic, citric, glycolic, fumaric, and succinic acid), assumed to be widely contained in food stuff, were developed in alternating basic solvent systems at room temperature after modification to their alkaloid salts (brucine, cinchonine, quinine, and strychinine salt). Satisfactory resolution was obtained using acid-base indicator mixed with alkaline permanganate solution as a detecting reagent.