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

Abstract

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.

Journal

• Journal of Oleo Science

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

  Japan Oil Chemists' Society

Keywords

• red and black rice bran
• volatile oil
• hydrodistillation

Details

• CRID: 1390282679068980608
• NII Article ID: 130000437036
• NII Book ID: AA11503337
• DOI: 10.5650/jos.58.155
• ISSN: 13473352
• ISSN: 13458957
• NDL BIB ID: 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
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed