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Classification of Japonica Varieties by Volatile Component Patterns of Milled and Cooked Rice Using Electronic Nose  

Song Jin (National Institute of Crop Science, RDA)
Son Jong-Rok (National Institute of Crop Science, RDA)
Park Nam-Kyu (National Institute of Crop Science, RDA)
Cho Hae-Young (National Institute of Crop Science, RDA)
Chang Kyu-Seob (Dep, of Food Sci. & Technol, Chungnam Nat'l Univ.)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.6, 2005 , pp. 447-452 More about this Journal
Abstract
This study was performed to investigate the differences among the 44 varieties of Japonica rice by using the electronic nose. The volatile patterns of milled rice and its cooked rice were generated by twelve metal oxide sensors (MOS). The MSO responses were evaluated by principal component analysis and cluster analysis. Milled rice was classified into three groups; Group I included most of varieties, Group II was Daejinbyeo, Chucheongbyeo, and Group III was Mangumbyeo, Nampyeongbyeo, Shindongjinbyeo. But the discrimination of cooked rice was not identified. Also the result of correlation analysis appeared that the volatile of milled rice was not significantly related to that of cooked rice. Electronic nose system was considered as not depend on our study results sufficient to predict the volatile pattern of cooked rice.
Keywords
volitile; milled rice; cooked rice; electronic nose;
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