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Evaluation of Aromatic Compound : 2-Acetyl-1-Pyrroline(2AP) in Khao Dawk 105 Brown Rice by NIR Spectroscopy |
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| รหัสดีโอไอ | |
| Creator | 1. Charuwan Bangwaek 2. Orawan Jitham 3. Onitcha Suwanachom |
| Title | Evaluation of Aromatic Compound : 2-Acetyl-1-Pyrroline(2AP) in Khao Dawk 105 Brown Rice by NIR Spectroscopy |
| Publisher | Department of Agriculture |
| Publication Year | 2553 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 28 |
| Journal No. | 1 |
| Page no. | 89-95 |
| Keyword | ข้าวกล้องขาวดอกมะลิ 105, เทคนิค NIR spectroscopy, สารหอม 2-Actyl -1- pyrroline (2AP) |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | Khao Dawk Mali 105 is an aromatic rice with variable Prices due to the smell from volatile gas called 2-Acetyl - 1-pyrroline (2AP). The smell was rapidly gone after 6 months of storage or at high temperature condition. lmprovement of aromatic rice variety is rather difficult to detect in the smell of 2AP practically amount amount of screem. The conventional method of determination is time consuming, sample destroyed, high experience needed and costly. Hence, NIR spectroscopy is new idealtechnigue for 2AP determination because of saving time, free chemicals, and nondestructive sample. Then introduction of determination the amount of aromatic compound : 2AP was made. One hundred and five test samples of brown rice namely KDML105 were prepared by oven at 50?C. In order to get various amount of 2AP, the samples were divided into 2 sets, one was scanned by NIR spectroscopy with 800-2500 nm in mode of reflection and another was analyzed the amount 2AP by GC-headspace. The correlation Between 2AP peak by GC instead of the amount of 2AP and pretreated spectra with second derivative was analyzed. The model was accepted with high R: 0.89 and low SEP: 0.96 pA*s. Regression coefficient contained the wavelengths involved with aroma, starch and cellulose were 1143, 1410, 1540, 1705 and. 1920 mm, respectively. |