Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

• Sukhonthara Sukhontha

  Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University

• Theerakulkait Chockchai

  Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University

• Miyazawa Mitsuo

  Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University

抄録

The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-β-ocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 58 (3), 155-161, 2009

  公益社団法人 日本油化学会

キーワード

• red and black rice bran
• volatile oil
• hydrodistillation

詳細情報

• CRID: 1390282679068980608
• NII論文ID: 130000437036
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.58.155
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 9800022
• Web Site: http://id.ndl.go.jp/bib/9800022
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9800022
• Web Site: https://www.jstage.jst.go.jp/article/jos/58/3/58_3_155/_pdf
• 本文言語コード: en
• データソース種別:
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  • NDL
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