演題概要

ポスター発表

第1日　5月17日（水）　　P会場（多目的ホール）

1P-36　　PDF

GCxGC-TOFMSによる焙煎玄米粉の香気成分の網羅的分析

(¹LECOジャパン・ ²阪府大・ ³熊本製粉・ ⁴IPE)
^o松神麻美¹・ 北村進一²・ 中屋慎²・ 松永幸太郎³・ 堅持智博³・ 竹満初穂^2,4・ 樺島文恵¹

waxy/amylose-extender double mutant rice (wx/ae) is a novel rice cultivar that has a good flavor when roasted. It is difficult to characterize flavor compounds in the roasted wx/ae brown rice flour using conventional GC-MS because of low peak resolution. In this study, we performed a non-target analysis of volatile constituents in the rice flour using two-dimensional gas chromatography (Pegasus 4D GCxGC-TOFMS, LECO) that involves two columns of different selectivity. We found that the main flavor compounds in the roasted wx/ae brown rice flour are pyrazine and its analogues. The experiments described in this poster also demonstrate flavor and fragrance analysis to characterize the aroma profile of the rice.