Studies on Cereals
Studies on Cereals
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谷物研究
DOI：
10.1080/00021369.1966.10858628
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发表时间：
1966
期刊：
影响因子：
--
通讯作者：
S. Wada
中科院分区：
文献类型：
--
作者：
K. Yasumatsu;S. Moritaka;S. Wada
在煮熟的大米的真空中发现了五种羰基化合物，其中乙醛和N-碳二醛是从其在气相色谱法和红外光谱中的保留时间中鉴定出来的。从Strecker降解和脂质氧化的视图中讨论了这些羰基化合物的形成机制。储存的米（40°C，两个）煮熟的几个月，通过感觉测试清楚地检测到陈旧的风味（Komai-shu）。另一方面，水稻的亚油酸和亚麻酸的含量在40°C的储存过程中恶化。引起了负责煮熟米饭的陈旧味道的羰基化合物。
Five carbonyl compounds were found in the vapour of cooked rice, of which acetaldehyde, and n-caproaldehyde were identified from their retention times in gas chromatography and by their infrared spectra. Propionaldehyde or acetone, methylethylketone, and n-valeraldehyde were tentatively identified. The mechanisms of the formation of these carbonyl compounds were discussed from the view-point of Strecker degradation and lipid oxidation.When stored rice (40°C, two months) was cooked, the stale flavor (komai-shu) was clearly detected by sensory test. Direct gas chromatographic analysis of head space vapors over cooked rice showed three main peaks which corresponded to propionaldehyde or acetone, n-valeraldehyde and n-caproaldehyde. On the other hand, the content of linoleic and linolenic acids of the rice decreased during storage at 40°C. This means that the unsaturated fatty acids autoxidized during storage and gave rise to carbonyl compounds responsible for the stale flavor of cooked rice.