Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2016.09.002
Abstract: The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to… read more here.
Keywords: low glutelin; methylpentan one; glutelin rice; sake ... See more keywords
Evaluation of the quality of a high-resistant starch and low-glutelin rice (Oryza sativa L.) generated through CRISPR/Cas9-mediated targeted mutagenesis.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c02995
Abstract: A high-resistant starch (RS) and low-glutelin diet is beneficial for the health of patients with diabetes and kidney diseases. Rice is an important food crop worldwide. Previous studies demonstrated that downregulating the expression of rice… read more here.
Keywords: low glutelin; rice; glutelin; content ... See more keywords