Studies On The Aroma Analytical Method Of Scented Rice And The Effects On The Rice Aroma During The Processing

Scented rice is strong with its aroma smell, the characteristic with costly nutrition is favored by consumer. World each main scented rice producing country extremely pays attention to the research and development of the aroma rice. Among them the qualification of the aroma smell of the aroma rice is one of the important subjects which people study and explore. With the improvement of the analytic means and analytical method , have already used modern analytical instrument for the aroma smell of the aroma rice to appraise abroad, but the work domestic in this respect is still at the starting stage. Strengthen research of in this respect raise of our country aroma rice research competence , flavor of chemistry. This research has investigated the impact on the content of the aroma compounds and component part of the amount of rice used, distill at the same time - extract law (SDE ) , porous resin (XAD-4 ) post absorption method is it separate scented rice meal difference , volatility of compounds to draw, make riper aroma compounds collection method. Utilize confirmed collection method to Chen Mi and fresh rice , processing course change and different scented rice aroma type of variety , aroma of compounds carry on research, receive the following result.1. The amount of rice quantity influencing the density of the fragrance compounds of scented rice directly, having influenced the result of measuring at the same time, so the amount of rice used is a key factor to this research. Through experiment, result indicate, cook result to be best with 200g meters once.2. XAD-4 post absorption method can measure small more molecule and volatility flavor component part material, but it needs pretreatment to absorb materials. SDE law is that the abstraction among organic looks and gas and molecule in the course of cooking of aroma rice is separated, the method is simple and convenient. But medium and small members of flavor material that collects have less component parts. So two kinds of methods combined together and can reflect the overall picture of rice aroma...