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Effect of Amino Acids on Elimination of Stale Flavor of Rice

1971; Volume: 18; Issue: 3 Linguagem: Inglês

10.3136/nskkk1962.18.125

0029-0394

Tatsuo Furuhashi, Yuko AYANO,

Nutrition, Health and Food Behavior

Rice stored for 2 years was cooked in aqueous solution containing amino acids, and the volatile carbonyl compounds produced from cooked rice and flavor were investigated by gas chromatography and sensory test respectively.1) L-cysteine, L-lysine HCl and L-histidine HCl were effective to make nonvolatile n-valeraldehyde and n-carpornaldehyde, which were attributed to the stale flavor (komai-shu). Of these amino acids, L-cysteine was most reactive, accompanying sulfurous flavor in cooked rice. About a half amount of carbonyl compounds (n-valeraldehyde and n-capronaldehyde) in cooked rice was made nonvolatile by adding about 300mg of L-lysine HCl or L-histidine HCl to 100g of milled rice.2) As the result of sensory test, it was necessary to add 80-160mg% of L-lysine HCl in stored rice for elimination of the stale flavor. Flavor was more improved by the addition of the mixture of 80mg of L-lysine HCl, 20mg% of L-histidine HCl and 5mg% of L-tryptophan in stored rice. The addition of amino acids as described above might be also useful for improvement of nutritive value of rice.