Abstract

Poster Presentations

Day 1, May 17（Wed.）　　Room P (Multi-purpose Hall)

1P-36　　PDF

Aroma analysis of roasted brown rice flour by GCxGC-TOFMS

(¹LECO Japan, ²Osaka Pref. Univ., ³Kumamoto Flour Milling, ⁴IPE)
^oAsami Matsukami¹, Shinichi Kitamura², Makoto Nakaya², Kotaro Matsunaga³, Tomohiro Kenmochi³, Hatsuho Takemitsu^2,4, Fumie Kabashima¹

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.