Studies on flavor components of rice vinegar. III. Sunstruck flavor of rice vinegar.
نویسندگان
چکیده
منابع مشابه
Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...
متن کاملAnalysis of flavor volatiles of some Iranian rice cultivars by SPME-GC-MS
A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...
متن کاملCharacterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.
Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplifi...
متن کاملThe Brewed Rice Vinegar Kurozu Increases HSPA1A Expression and Ameliorates Cognitive Dysfunction in Aged P8 Mice
Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) con...
متن کاملImpact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System
Cereal Chem. 81(3):384–388 An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water-like, sour taste, hay-like musty, and alf...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1975
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.39.1903