کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598416 | 1492138 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterisation of volatile compounds in a smoke flavouring from rice husk
ترجمه فارسی عنوان
تعیین ترکیبات فرار در یک طعم دود از پوسته برنج
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کلمات کلیدی
طعم دود، پوسته برنج، فرار تجزیه و تحلیل عصاره عصاره،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 153, 15 June 2014, Pages 81-86
Journal: Food Chemistry - Volume 153, 15 June 2014, Pages 81-86
نویسندگان
Jorge A. Pino,