 |
|
 |
|
|
|
 |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Storage Time and Temperature on Volatile Aroma Compounds and Physicochemical Properties of Rice) ผู้เขียน: Jirasak Kongkiattikajorn สื่อสิ่งพิมพ์:pdf AbstractStorage affected to physicochemical properties of Khao Dawk Mali 105 rice variety. The pasting temperature of the samples stored at 25?C decreased over time while pasting temperature of the samples stored at 37?C increased over the storage time. The colour (b) value increased according to storage temperature and the b value at 37?C was higher than the storage at 25?C. The aroma changes of rice was dued to the decreasing changes volatile compounds, 2-acetyl-1-pyrroline (2-AP) and increasing of hexanal. Storage time had a significant positive correlation with the b-value, pasting properties and a negative correlation with 2-AP content. Lower storage temperature was considered to be used to preserve 2-AP of the aromatic rice during storage. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Volatile Aroma Compounds of Khao Dawk Mali 105 Rice) ผู้เขียน:Sugunya Mahatheeranont,  นางสาวสมนึก พรมแดง , Adisak Chiampiriyakul สื่อสิ่งพิมพ์:pdf AbstractThe volatile compounds of uncooked Khao Dawk Mali 105 brown rice were extracted using simple steam distillation method under reduced pressure. After solvent extraction in dichloromethane, the extract was concentrated and subjected to analysis twice using capillary GC-MS. The first analysis was performed immediately after distillation and extraction, while the second analysis was done after the extract was left at room temperature until its aromatic volatile compounds dissipated. Comparison of these volatile compounds identified suggested that the compounds assumed to play an important role in aroma of khao Dawk Mali 105 rice were 1-acetyl-1-pyrroline as the major component, butly acetate, diethyl carbonate, butyl cyclopropane, 1,4-dimethylbenzene, isocyanato-methylbenzene, hexanal, nonanal, 7-octen-4-ol, 2-(2-propoxyethoxy) ethanol, and 2,6-bis (1,1-dimethyl-ethyl)-4-methylphenol. Order quality evaluation was performed among these compounds identified and came to a conclusion in that the odor of synthetic 2-acrtyl-1-pyrroline was shown to be most match with the cooked pandan leaves aroma. However, this specific compound when added into cooked bland rice gave the odor which matched most closely with the aroma of Khao Dawk Mali 105. |
|
 |
|
|
 |
 Researcherนางสาว ทิพย์ธิดา แก้วตาทิพย์ที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร สาขาที่สนใจ:Freezing preservation of food, Sensory evaluation, Food composition analysis by Electronic nose, GC-MS (Head-Space) Resume |
 Researcherดร. ชัชวาล วงศ์ชูสุข, รองศาสตราจารย์ที่ทำงาน:ภาควิชาฟิสิกส์ คณะวิทยาศาสตร์ สาขาที่สนใจ:Nanotechnology, Gas Sensor, Intelligent Devices, Flexible Electronics, Printed Electronics, Smart Sensors for Food and Agriculture, IoT Sensors, Environment Monitoring Resume |