RESEARCH ON THE CHANGE OF 2-AP AND OTHER VOLATILE COMPOUNDS IN PROCESSING RICE NOODLES

Abstract

Vermicelli is the main material to prepare Hue Beef rice vermicelli (Bun bo Hue) that is a very famous Vietnamese dish originated from Hue city, the former imperial capital of Vietnam. In the process of vermicelli strands prepared from rice, the different duration of soaking rice in water definitely influences on quality and flavor for the end-product. It means that soaking step made change most biochemical properties of rice material leading to finally change quality in that 2-AP and other volatile compounds will make specific flavors for the end-product. In order to clearly demonstrate these changes, the 2 Acetyl 1 Pyrroline (2-AP) was extracted from Pandan leaf and used as a standard to identify and quantify these changes including the key constituent 2 AP and other volatile compounds in rice before and after soaking rice in water for 2, 3, and 5 days under the bun traditional process. Preliminary research on two Vietnamese rice varieties: KDM, OM 3212, and two Korea rice varieties: Chucheong (milled rice), Black rice (mixture of several varieties) showed that 2-AP and other volatile compounds have been changed clearly in the process.S