Studies on Cereals Part IV

Abstract

Five carbonyl compounds were found in the vapour of cooked rice, of which ace-taldehyde, and n-caproaldehyde were identified from their retention times in gas chromatography and by their infrared spectra. Propionaldehyde or acetone, methylethylketone, and n-valeraldehyde were tentatively identified. The mechanisms of the formation of these carbonyl compounds were discussed from the view-point of Strecker degradation and lipid oxidation.