Science and Technology of Aroma, Flavor, and Fragrance in Rice
1st Edition
Published on 6. August 2018
370 pages
978-1-351-36038-8 (ISBN)
Description
With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.
Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible.
There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.
This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production.
Key features of this volume:
* provides an overview of aromatic rice from different countries
* looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance
* presents new and modern approaches in extraction of rice aroma chemicals
* explores genetic engineering for fragrance in rice
Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible.
There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.
This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production.
Key features of this volume:
* provides an overview of aromatic rice from different countries
* looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance
* presents new and modern approaches in extraction of rice aroma chemicals
* explores genetic engineering for fragrance in rice
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Product notice
Reflowable
Illustrations
30 s/w Abbildungen, 10 farbige Abbildungen
31 Tables, black and white; 32 Line drawings, black and white; 11 Halftones, color; 11 Illustrations, color; 32 Illustrations, black and white
File size
4,73 MB
ISBN-13
978-1-351-36038-8 (9781351360388)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Deepak Kumar Verma | Prem Prakash Srivastav
Science and Technology of Aroma, Flavor, and Fragrance in Rice
Book
03/2021
1st Edition
Apple Academic Press Inc.
€134.10
Shipment within 3-4 weeks
Deepak Kumar Verma | Prem Prakash Srivastav
Science and Technology of Aroma, Flavor, and Fragrance in Rice
Book
09/2018
1st Edition
Apple Academic Press Inc.
€184.21
Article not available at the moment
Persons
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." His previous research work included "Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)". He earned his BSc degree in agricultural science from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture) in Agricultural Biochemistry in 2011. He also received an award from the Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agricultural and Technology, Kanpur, India. Apart of his area of specialization in plant biochemistry, he has also built a sound background in plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology etc. In addition, he is member of different professional bodies, and his activities and accomplishments include conferences, seminar, workshop, training, and also the publication of research articles, books, and book chapters.
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects at PhD, masters and undergraduate levels. His research interests include the development of specially designed convenience, functional, and therapeutic foods; the extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and has published many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures in various summer/winter schools. Dr. Srivastav has received several best poster paper awards for his presentations. He is a member of various professional bodies, including the International Society for Technology in Education (ISTE), the Association of Food Scientists and Technologists (India), the Indian Dairy Association (IDA), the Association of Microbiologists of India (AMI), and the American Society of Agricultural and Biological Engineers and the Institute of Food Technologists (USA).
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects at PhD, masters and undergraduate levels. His research interests include the development of specially designed convenience, functional, and therapeutic foods; the extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and has published many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures in various summer/winter schools. Dr. Srivastav has received several best poster paper awards for his presentations. He is a member of various professional bodies, including the International Society for Technology in Education (ISTE), the Association of Food Scientists and Technologists (India), the Indian Dairy Association (IDA), the Association of Microbiologists of India (AMI), and the American Society of Agricultural and Biological Engineers and the Institute of Food Technologists (USA).
Content
1. Introduction to Rice Aroma, Flavor and Fragrance. 2. Aromatic Rice from Different Countries: An Overview. 3. Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview. 4. Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice. 5. Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals. 6. Headspace-Solid Phase Micro Extraction Coupled with Gas Chromatography-Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma Analysis. 7. Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method. 8. Aroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their Biosynthesis. 9. Biochemical, Genetic, and Genomic Perspectives of Flavor and Fragrance in Rice. 10. Genetic Engineering for Fragrance in Rice: An Insight on Its Status. 11. Prospective Future of Aroma, Flavor, and Fragrance in the Rice Industry.
