Rice flavor compounds from robotically cooked rice

Rice is the seed of Oryza sativa L. and aromatic rice varieties have recently gained wider acceptance across the globe. Because of their characteristic aroma and flavor, they are highly favored and command higher prices in rice markets. Thus the ability to analyze flavor profiles is relevant to food quality laboratories. The rice seed itself usually does not release flavor or aroma compounds. By cooking in continuous boiling water for about 10 minutes, the fragrance components are released. The fragrance products might be formed through the Maillard reaction. In this application note, CTC Analytics introduces a simple, reliable, and full automated method for boiling and analyzing rice samples.