| Title: | Characterisation of volatile compounds in a smoke flavouring from rice husk |
| Address: | "Food Industry Research Institute, Carretera al Guatao km 3(1/2), P.O. Box 19200, Havana, Cuba. Electronic address: jpino@iiia.edu.cu" |
| DOI: | 10.1016/j.foodchem.2013.12.041 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified. Major compounds (more than 5% GC area) were 2-furfural, phenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2,6-dimethoxyphenol. Application of aroma extract dilution analysis on the volatile fraction revealed that 2-methoxyphenol, 4-methyl-2-methoxyphenol, 2,6-dimethoxyphenol, 2-furfural, 2-acetylfuran, 3-methyl-1,2-cyclopentanedione, acetic acid, 5-methyl-2-furfural, 4-(2-propenyl)-2-methoxyphenol, 4-methyl-2,6-dimethoxyphenol, phenol, 2,6-dimethylphenol, 4-ethyl-2-methoxyphenol, 2-methylphenol were the most odour-active compounds" |
| Keywords: | Gas Chromatography-Mass Spectrometry Odorants/*analysis Oryza/*chemistry Seeds/*chemistry Smoke/*analysis Volatile Organic Compounds/*chemistry/isolation & purification Aroma extract dilution analysis Rice husk Smoke flavouring Volatiles; |
| Notes: | "MedlinePino, Jorge A eng England 2014/02/05 Food Chem. 2014 Jun 15; 153:81-6. doi: 10.1016/j.foodchem.2013.12.041. Epub 2013 Dec 15" |
