Article

Rice Aroma and Flavor: A Literature Review

2008-01-01

Abstract excerpt

Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and aroma/flavor. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: bf969798-5aaf-50ec-9787-d4864715d9e8
DOI: 10.1094/cchem-85-4-0445

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Rice Aroma and Flavor: A Literature ReviewDOI 10.1094/cchem-85-4-0445Read

Volatile compounds, affecting factors and evaluation methods for rice aroma: A reviewSemantic proximity Read

The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice.Semantic proximity Read

Comprehensive multi-layered analyses of genotype-dependent proteo-metabolic networks reveal organellar crosstalk and biochemical pathways regulating aroma formation in rice.Semantic proximity Read

Rapid identification of fragrant rice using starch flavor compound via NIR spectroscopy coupled with GC-MS and Badh2 genotyping.Semantic proximity Read

Genome-wide association study of rice leaf metabolites and volatiles.Semantic proximity Read

Opportunities of marker-assisted selection for rice fragrance through marker-trait association analysis of microsatellites and gene-based markers.Semantic proximity Read

The efficacy of molecular markers analysis with integration of sensory methods in detection of aroma in rice.Semantic proximity Read

Prospects of breeding high-quality rice using post-genomic tools.Semantic proximity Read

Is there a second fragrance gene in rice?Semantic proximity Read

A proteomic study of rice cultivar TNG67 and its high aroma mutant SA0420.Semantic proximity Read

RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.).Semantic proximity Read

The genetic and molecular origin of natural variation for the fragrance trait in an elite Malaysian aromatic rice through quantitative trait loci mapping using SSR and gene-based markers.Semantic proximity Read