1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.-, +*/++, (,**1) 105 +*/ * * * * The Potent Flavor Component of Aromatic Rice ; Recent Development on an Aromatic Variety Khao Dawk Mali +*/ Tadashi Yoshihashi, Nguyen Thi Thu Huong, Vipa Surojanametakul*, Patcharee Tungtrakul*, Warunee Varanyanond* and Akinori Noguchi Postharvest Science and Technology Division, Japan International Research Center for Agricultural Sciences ++ Ohwashi, Tsukuba, Ibaraki -*/2020 * Institute of Food Research and Product Development, Kasetsart University P.O. Box +*.-, Kasetsart, Bangkok +*3*- Thailand +,** +** +, -.,*** +* / +*/,/ 0 -*/2020 ++ * Institute of Food Research and Product Development, Kasetsart University, P.O. Box +*.-, Kasetsart, Bangkok +*3*- Thailand Corresponding author tadashi@jircas.a#rc.go.jp ++,+, + + Buttery 1 roasted flavor 2 3 +* ++ +,,+ *.+ ppb 2 +-+.
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7 : 111 + Yajima, I., Yanai, T. and Nakamura, M., Volatile flavor components of cooked rice. Agric. Biol. Chem.,.,, +,,3 (+312)., Yasumatsu, K., Moritake, S. and Wada B., Studies on cereals. Part IV. Volatile carbonyl compounds of cooked rice. Agric. Biol. Chem., -*,.12 (+300). - Hori, K., Purboyo, R.B.R.A., Akinaga, Y., Okita, T. and Itoh, K., Knowledge and preference of aromatic rice by consumers in East and South-east Asia. J. Consumer Studies Home Econ., +0, +33,*0 (+33,).. Hori, K., Purboyo, R.B.R.A., Jo, M., Kim, S., Akinaga, Y., Okita, T. and Kang, M., Comparison of sensory evaluation of aromatic rice by consumers in East and Southeast Asia. J. Consumer Studies Home Econ., +2, +-/+-3 (+33.). / FAO factsheet, Economics and the International Year of Rice (,**.). 0 Rice exporters association of Thailand, Factsheet +331 (+332). 1 Buttery, R.G. and Ling, L.C.,,-Acetyl-+-pyrroline : An important aroma component of cooked rice. Chem. Ind. 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