Search results for "cooked rice"
showing 3 items of 3 documents
Impact flavor compounds in cooked rice cultivars from the Camargue area (France)
2010
International audience; Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oct-1-en-3-one and 2-acetyl-1-pyrroline were altmost constantly perceived. Hierarchical cluster analysis (HCA) of perceived odours enabled to distinguish the groups of rice cultivars. 60 compounds were identified and quantified by GC-MS. New odour-active components of cooked rice were detected for the first time including oct…
Impact flavor compounds in cooked rice cultivars from Camargue area (France)
2008
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. (...)
Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France
2013
UT: 000317947100009; International audience; Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched …