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| Registros recuperados : 5 | |
| 2. |  | CAÑEQUE, V.; VELASCO, S.; DIÁZ, M.; PÉREZ, C.; HUIDOBRO, F.; LAUZURICA, S.; MANZANARES, C.; GONZÁLEZ, J. Effect of weaning age and slaugheter wseigh on carcass and meat quality of Talaverana breed lambs raised at pasture. Animal Science, v. 73, pt 1, p. 85-95, 2001.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 3. | | VELASCO, S.; LAUZURICA, S.; CANEQUE, V.; PÉREZ, C.; HUIDOBRO, F.; MANZANARES, C.; DÍAZ, M. T. Carcass and meat quality of Talaverana breed suckling lambs in relation to gender and slaughter weight. Animal Science, v.70, n.2, p.253-263, 2000.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 4. | | DIAZ, M. T.; VELASCO, S.; CANEQUE, V.; LAUZURICA, S.; RUIZ DE HUIDOBRO, F.; PEREZ, C.; GONZALEZ, J.; MANZANARES, C. Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Research, v.43, n.3, p.257-268, 2002.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 5. | | SAÑUDO, C.; MAR CAMPO, M. del; ANGELS OLIVER, M.; FONTI FURNOLS, M.; CAÑEQUE, V.; ALVAREZ, I.; SAN JULIÁN, R.; MONTOSSI, F. Estabelecimento de parâmetros de qualidade de carne de ovinos sulamericanos por consumidores europeus. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 43., 2006, João Pessoa. Produção animal em biomas tropicais: anais dos simpósios. João Pessoa: Sociedade Brasileira de Zootecnia, 2006. p. 598-617.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
22/01/2019 |
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Data da última atualização: |
12/02/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
HOFFMANN, J. F.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; LINDEMANN, I. da S.; ELIAS, M. C.; TAKEOKA, G. R.; VANIER, N. L. |
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Afiliação: |
JESSICA FERNANDA HOFFMANN, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE MANOEL COLOMBARI FILHO, CNPAF; IGOR DA SILVA LINDEMANN, UNIVERSIDADE FEDERAL DE PELOTAS; MOACIR CARDOSO ELIAS, UNIVERSIDADE FEDERAL DE PELOTAS; GARY R. TAKEOKA, USDA, Albany-CA; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Cereal Chemistry, v. 96, p. 292-301, Mar./Apr. 2019. |
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ISSN: |
1943-3638 |
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DOI: |
10.1002/cche.10121 |
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Idioma: |
Inglês |
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Conteúdo: |
Background and objectives: This study evaluated the volatile profile by solid-phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non-aromatic rice genotypes grown in Brazil. Findings: Twenty-three volatile compounds were identified by SPME-GC/MS analysis. PCA and PLS-DA allowed the separation of aromatic and non-aromatic genotypes. PLS-DA analysis revealed six compounds as discriminating between groups: 2-acetyl-1-pyrroline (2-AP), decanal, 2-hexanone, 2-pentylfuran, 1-hexanol, and hexanal. 2-AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 ug/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions: Our study revealed six volatile compounds as discriminants between aromatic and non-aromatic genotypes grown in Brazil. 2-AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal), higher 2-AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty: Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity. |
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Palavras-Chave: |
Rice aroma. |
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Thesagro: |
Aroma; Arroz; Oryza Sativa. |
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Thesaurus NAL: |
Aromatic compounds; Brown rice; Cooking quality; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02325naa a2200313 a 4500
001 2104610
005 2020-02-12
008 2019 bl uuuu u00u1 u #d
022 $a1943-3638
024 7 $a10.1002/cche.10121$2DOI
100 1 $aHOFFMANN, J. F.
245 $aVolatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics.$h[electronic resource]
260 $c2019
520 $aBackground and objectives: This study evaluated the volatile profile by solid-phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non-aromatic rice genotypes grown in Brazil. Findings: Twenty-three volatile compounds were identified by SPME-GC/MS analysis. PCA and PLS-DA allowed the separation of aromatic and non-aromatic genotypes. PLS-DA analysis revealed six compounds as discriminating between groups: 2-acetyl-1-pyrroline (2-AP), decanal, 2-hexanone, 2-pentylfuran, 1-hexanol, and hexanal. 2-AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 ug/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions: Our study revealed six volatile compounds as discriminants between aromatic and non-aromatic genotypes grown in Brazil. 2-AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal), higher 2-AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty: Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity.
650 $aAromatic compounds
650 $aBrown rice
650 $aCooking quality
650 $aVolatile compounds
650 $aAroma
650 $aArroz
650 $aOryza Sativa
653 $aRice aroma
700 1 $aBASSINELLO, P. Z.
700 1 $aCOLOMBARI FILHO, J. M.
700 1 $aLINDEMANN, I. da S.
700 1 $aELIAS, M. C.
700 1 $aTAKEOKA, G. R.
700 1 $aVANIER, N. L.
773 $tCereal Chemistry$gv. 96, p. 292-301, Mar./Apr. 2019.
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