Sensory and Chemical Examination of Aromatic and Nonaromatic Rices

Abstract

ABSTRACT Two different panels were trained to evaluate the character of four aromatic and two nonaromatic rices. The judges used terms with which they were familiar to describe the odor of aromatic rice: pandan for the orientals and popcorn for the nonorientals. The rice volatiles were separated by a gas chromatograph equipped with a packed column and a sniffing port. The peaks possessing the aromatic principle were identified by GC‐MS and correlated with the desirable aroma terms. 2‐Acetyl‐l‐pyrroline showed highly significant positive correlations with the descriptive terms; hexanol showed negative correlations.