Abstract
Department of Agricultural Chemistry, Faculty of Agriculture, Niigata University It is possible to extract flavor component from rice cake by hot water. The water extracts of flavor from rice cake contained hydrogen sulfide, ammonia, carbon dioxide and some carbonyl compounds. The components responsible for the flavor were not a single compound but consisted of these compounds, such as hydrogen sulfide, ammonia, carbon dioxide and some carbonyl compounds. An aqueous solution of the mixture containing these compounds developed organoleptically the typical flavor of rice cake. As carbonyl compounds, acetaldehyde, isobutylaldehyde and propionaldehyde were isolated and identified. Two other carbonyl compounds were assumed to be 3-methylbutylaldehyde and n-capronaldehyde. Contents of phenylhydrazones of carbonyl compounds were determined by Chromscan: acetaldehyde 38.3%, isobutylaldehyde 24.1%, propionaldehyde 7.2%, a compound (tentatively assigned as 3-methylbutylaldehyde) 14.1%, a compound (tentatively assigned as n-capronaldehyde) 5.0%.
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