Art

J-GLOBAL ID：201802281697722466   Reference number：18A1059135

Flavor Components in the Steam Generated during Rice Cooking and their Antioxidant Potential

炊飯水蒸気中に含まれる香気成分とその抗酸化能

Author (5)： MURAKAMI YUKI (近畿大 大学院) ,  FUJITA AKIKO (サタケ) ,  WATANABE YOSHIYUKI (近畿大) ,  OKADA YOSHIHARU (近畿大) ,  NOMURA MASATO (近畿大)
Material： 美味技術学会誌  (Journal of the Japanese Society of Taste Technology)
Volume： 14  Issue： 1  Page： 5-10  Publication year： Jul. 31, 2015 
JST Material Number： L7880B  ISSN： 2186-7224  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *rice cooking ,  volatile matter ,  *perfume component ,  method ,  property ,  shelf life ,  cleaning (washing) ,  antioxidant capacity ,  rice washing ,  Plant volatile ,  *cooking (food)
Semi thesaurus term： *aromatic constituent ,  Plant volatile ,  洗米方法 ,  shelf life

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  General  (FJ04010T)

Reference (12)：

• I. Yajima, T. Yanai, M. Nakamura, H. Sakakibara, T. Habu: Volatile Flavor Components of Cooked Rice, Agric. Biol. Chem., 42 (6) , 1229-1233, 1978.
• K. Yasumatsu, S. Moritaka, S. Wada: Studies on Cereals. Part 4. Volatile Carbonyl Compounds of Cooked Rice, Agric. Biol. Chem., 30 (5) , 478-482, 1966.
• H. Aisaka: Flavor of Cooked Rice, Eiyo To Shokuryo., 30(6), 421-424, 1977.
• T. Yasunobu, H. Oyabu, M. Horiuchi, K. Nakamura: Study on Smell of Cooked Rice-Effects of Steaming-Start Conditions on Stale Rice Smell, National Technical Report., 41, 98-104, 1995.
• Y. Obata, H. Tanaka: Studies on the Photolysis of L-Cysteine and L-Cystine Formation of the Flavor of Cooked Rice from L-Cyst ine, Agric. Biol. Chem., 29 (3) , 191-195, 1965.

Terms in the title (4)： 炊飯 ,  水蒸気 ,  香気成分 ,  抗酸化能