Abstract
The cooked rice has aroma which is dominated with is 2-acetyl-1-pyrolin like popped corn aroma. Aldehydes effected on cooked rice aroma is formed by peroxidation of lipid contained linoleik acid ((E,E)-2,4-Decadienal, hexanal, (E)-2-nonenal) or oleik acid (nonanal, octanal, decanal). Flavour of cooked sweet corn was formed by dimethylsulfid. 2-acetyl-1-pyrolin, (E-E)-2,4-dekadienal, 2- furfuriltiol, 4-vinil-2-metoksifeol, 6-acetyltetrahydropyridine, 2-propionyl-1-pyrolin is the most important volatiles in fresh popped corn. When corn is popped in pan, with the increasing of time and temperature cause degredation of 6-acetyltetrahydropyridin resulting formation of more stable acetylpyrazine.
Abstract
Pişirilmiş pirinç, 2-asetil-1-pirolinin hakim olduğu patlamış mısır aromasına benzer aroma içermektedir. Pişmiş pirinç aromasında etkili olan aldehitler linoleik asit içeren lipidlerin peroksidasyonu ((E,E)-2,4-Dekadienal, hekzanal, (E)-2-nonenal) ya da oleik asit içeren lipidlerin peroksidasyonu (nonanal, oktanal, dekanal) ile oluşmaktadır. Pişmiş tatlı mısırın karakteristik kokusu dimetilsulfit tarafından oluşturulmaktadır. Taze patlamış mısır aromasında en önemli aroma maddeleri 2-asetil-1-pirolin, (E-E)-2,4-dekadienal, 2-furfuriltiol, 4-vinil-2-metoksifeol, 6-asetiltetrahidropiridin, 2-propionil-1-pirolin ve asetilpirazindir. Tavada patlatma sırasında süre uzadıkça ve sıcaklık arttıkça 6-asetiltetrahidropiridinin degredasyonuna sebep olmakta ve daha fazla stabil asetilpirazin oluşumuna fırsat vermektedir.
Anahtar Kelimeler: Aroma, pirinç, kek, mısır, nişasta
Aromatic Compounds In Cereal Product:
II. Cake, Rice, Corn And Starch
ABSTRACT : The cooked rice has aroma which is dominated with is 2-acetyl-1-pyrolin like popped corn aroma. Aldehydes effected on cooked rice aroma is formed by peroxidation of lipid contained linoleik acid ((E,E)-2,4-Decadienal, hexanal, (E)-2-nonenal) or oleik acid (nonanal, octanal, decanal). Flavour of cooked sweet corn was formed by dimethylsulfid. 2-acetyl-1-pyrolin, (E-E)-2,4-dekadienal, 2-furfuriltiol, 4-vinil-2-metoksifeol, 6-acetyltetrahydropyridine, 2-propionyl-1-pyrolin is the most important volatiles in fresh popped corn. When corn is popped in pan, with the increasing of time and temperature cause degredation of 6-acetyltetrahydropyridin resulting formation of more stable acetylpyrazine.
Key Words: Flavoring, rice, cake, corn, starch
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | DERLEMELER |
| Authors | |
| Publication Date | January 10, 2011 |
| Published in Issue | Year 2003 Volume: 34 Issue: 4 |
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