Static headspace analysis of odorants in commercial rice proteins

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• 作者：Jing Zhao^a ; ^b ; ¹ ; ^{jzhao30@calstatela.edu} ; William L. Boatright^a ; ^{wlboat1@email.uky.edu}
• 关键词：Acetaldehyde (PubChem CID ; 177) ; Benzaldehyde (PubChem CID ; 240) ; Dimethyl disulfide (PubChem CID ; 12232) ; Dimethyl trisulfide (PubChem CID ; 19310) ; Hexanal (PubChem CID ; 6184) ; Hydrogen sulfide (PubChem CID ; 402) ; Methanethiol (PubChem CID ; 878) ; Pentanal (PubChem CID ; 8063) ; 2-Pentylfuran (PubChem CID ; 19602)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：345-350
• 全文大小：495 K
• 卷排序：221

文摘

The primary rice protein odorants were identified using static headspace analysis. Three sulfur-containing compounds were identified among the primary odorants. Acetaldehyde contributed significantly to the odor of RP-O but not other samples. The major lipid-derived odorants included hexanal, pentanal, and 2-pentayl furan. Metals, sulfite, and hydroperoxides were detected in rice protein samples.