Science and technology of aroma, flavor, and fragrance in rice

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 all 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"--  Read more... Abstract: "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 all 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" Content: Introduction to Rice Aroma, Flavor, and FragranceDeepak Kumar Verma and Prem Prakash SrivastavAromatic Rice from Different Countries: An OverviewDeepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain NadafExtraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short OverviewDeepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash SrivastavSimultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in RiceDeepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash SrivastavSolid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma ChemicalsDeepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, and Prem Prakash SrivastavHead Space-Solid Phase Micro Extraction Coupled with Gas Chromatography-Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma AnalysisRahul Zanan, Vidya Hinge, Kiran Khandagale, and Altafhusain NadafSupercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction MethodDeepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash SrivastavAroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their BiosynthesisVidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain NadafBiochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in RiceArpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. ShikariGenetic Engineering for Fragrance in Rice: An Insight on Its StatusSubramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan, and Manikandan RameshProspective Future of Aroma, Flavor, and Fragrance in the Rice IndustryDeepak Kumar Verma and Prem Prakash Srivastav