Abstract
Eighty volatile compounds that create typical ang-kak aroma have been identified in samples of rice grains fermented byMonascus purpureus and in cultivation media afterM. purpureus fermentation. These volatile metabolites include alcohols, aldehydes, ketones, esters and terpenoid compounds. Identification has been performed by means of GC-MS after sample distillation and extraction with dichloromethane.
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