RESEARCH ON THE CHANGE OF 2-AP AND OTHER VOLATILE COMPOUNDSIN PROCESSING BUN FROM RICE

Received: 29-05-2012

Accepted: 15-09-2012

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Issue: Vol. 10 No. 5 (2012)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hien, P., Park, J., & Lieu, T. (2024). RESEARCH ON THE CHANGE OF 2-AP AND OTHER VOLATILE COMPOUNDSIN PROCESSING BUN FROM RICE. Vietnam Journal of Agricultural Sciences, 10(5), 730–737. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1695

RESEARCH ON THE CHANGE OF 2-AP AND OTHER VOLATILE COMPOUNDSIN PROCESSING BUN FROM RICE

Phan Phuoc Hien (*) 1 , JD Park 2 , Truong Thi Bich Lieu 1

  • 1 Nong Lam university HCMC Vietnam
  • 2 Korea Food reseach Institute

    • Keywords

    Rice vermicelli, 2- Acetyl - 1 Pyrroline (2-AP), volatile compounds

    Abstract


    Vermicelli is the traditional dish of Vietnam which is the main material to prepare “Hue Beef rice vermicelli” (Bun bo Hue), a very famous specialty originated from Huecity, the former imperial capital of Vietnam. Flavor and taste are important attributes of vermicelli. This study was carried out to determine the change in 2-AP and other volatile compounds as influenced by different durations of soaking rice in water during vermicelli processing. In order to identify and quantify the amount of 2-AP and other volatile compounds 2-AP extracted from pandan leaves was used as standard. Results indicated that 2-AP and other volatile compounds clearly changed in the vermicelli processing process and soaking for 12 hours was recommended.

    References

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