Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai
Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to c...
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA Cawangan Pulau Pinang
2017
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| Online Access: | https://ir.uitm.edu.my/id/eprint/28808/ |
| _version_ | 1848807129605996544 |
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| author | Choomuenwai, Vanida |
| author_facet | Choomuenwai, Vanida |
| author_sort | Choomuenwai, Vanida |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to collect and concentrate the compounds in rice. The rice was preheated in headspace, and subsequent GC-MS analysis was performed. The identification was confirmed by comparing both mass spectra and retention values of 2-Acetyl-1-pyrroline (2AP) standards and samples. 2AP was reported as the key aromatic compound for aromatic rice. The results showed that the concentration of 2AP in black jasmine rice and Sung-yod Korat rice were 0.77± 0.03, and 0.52± 0.01 ppm, respectively. |
| first_indexed | 2025-11-14T22:37:55Z |
| format | Article |
| id | uitm-28808 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:37:55Z |
| publishDate | 2017 |
| publisher | Universiti Teknologi MARA Cawangan Pulau Pinang |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-288082025-07-02T06:54:45Z https://ir.uitm.edu.my/id/eprint/28808/ Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai esteem Choomuenwai, Vanida TP Chemical technology Chemical engineering Special processes and operations Solidification Black jasmine and Sung-yod Korat rice were two new types of rice promoted to cultivar in Nakhon Ratchasima province, Thailand. This research aimed to identify and quantitatively compare rice aroma compounds in black jasmine rice with aromatic compounds in Sung-yod Korat rice. Headspace was used to collect and concentrate the compounds in rice. The rice was preheated in headspace, and subsequent GC-MS analysis was performed. The identification was confirmed by comparing both mass spectra and retention values of 2-Acetyl-1-pyrroline (2AP) standards and samples. 2AP was reported as the key aromatic compound for aromatic rice. The results showed that the concentration of 2AP in black jasmine rice and Sung-yod Korat rice were 0.77± 0.03, and 0.52± 0.01 ppm, respectively. Universiti Teknologi MARA Cawangan Pulau Pinang 2017-08 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/28808/1/AJ_VANIDA%20CHOOMUENWAI%20EAJ%2017.pdf Choomuenwai, Vanida (2017) Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai. (2017) ESTEEM Academic Journal <https://ir.uitm.edu.my/view/publication/ESTEEM_Academic_Journal.html>, 13 (SI). pp. 83-90. ISSN 1675-7939 https://uppp.uitm.edu.my |
| spellingShingle | TP Chemical technology Chemical engineering Special processes and operations Solidification Choomuenwai, Vanida Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title | Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title_full | Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title_fullStr | Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title_full_unstemmed | Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title_short | Identification and quantitative analysis of rice aroma compounds in black jasmine and Sung-yod Korat rice from Nakhon-Ratchasima province, Thailand / Vanida Choomuenwai |
| title_sort | identification and quantitative analysis of rice aroma compounds in black jasmine and sung-yod korat rice from nakhon-ratchasima province, thailand / vanida choomuenwai |
| topic | TP Chemical technology Chemical engineering Special processes and operations Solidification |
| url | https://ir.uitm.edu.my/id/eprint/28808/ https://ir.uitm.edu.my/id/eprint/28808/ |