Volatile aromatic components of two varieties of parboiled Nigerian rice
The objective of this study is to analyse the volatile components of two parboiled aromatic varieties of Nigerian rice (Ofada-0S6 and Caroline). The compounds were extracted using the solvent extraction method and the concentrated extract was analysed with Gas Chromatography-Mass Spectrometry. Some of the volatile compounds varied with the varieties. The classification of components in Caroline rice are organic acids, alcohols, aldehydes, esters, alkenes, ketones, and amine while Ofada rice components include acids, alcohols, aldehydes, esters, alkanes, alkynes, ketones, phenol and others. The results showed high percentages of organic acids-53.50% and 50.00% for Caroline and Ofada rice respectively. Volatiles are responsible for flavour sensation and combinations of volatile matrices yield different flavour which characterise the aromatic nature and taste of Nigerian rice.
Key words: OS-6 Ofada, Caroline, Volatile, Organic acids, Aroma
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