6533b830fe1ef96bd1296e08

RESEARCH PRODUCT

Impact flavor compounds in cooked rice cultivars from Camargue area (France)

Isabelle MaravalChristian MestresKarine PerninFabienne RibeyreRenaud BoulanderElisabeth GuichardZiya Gunata

subject

cooked rice aromaorganic extract[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineeringgc-o[SDV.IDA]Life Sciences [q-bio]/Food engineeringfood and beverages[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineeringgc-ms[SDV.IDA] Life Sciences [q-bio]/Food engineeringdetection frequency

description

International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)

https://hal.inrae.fr/hal-02757215