Effects of High-Temperature Drying on the Flavor Components in Thai Fragrant Rice
作者： Nirutchara Sunthonvit , George Srzednicki , John Craske
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摘要: ABSTRACT The effects of high-temperature drying on Thai Jasmine rice were investigated. Paddy was first rewetted and then dried using a two-stage process, involving fluidized bed at high temperature, followed by shade (ambient air drying). Three temperatures: 100, 125, 150°C studied. Volatile compounds extracted distillation extraction in Likens Nickerson apparatus, analyzed gas chromatography–mass spectrometry. A total 94 volatile identified. These included 21 alcohols, 19 aldehydes, 14 ketones, 12 acids, 9 heterocyclic compounds, 8 hydrocarbons, 5 esters, 6 miscellaneous compounds. 2-Acetyl-1-pyrroline, major constituent volatiles fragrant identified tended to increase concentration with increasing temperature. three different temperatures used the dryer found have an effect components rice. temperatu...
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