Essay On Aromatic Rice

1.1 Background and Statement of the Problem

The aroma of food is one of the most important sensory quality characteristics. A volatile compound of the aroma is a powerful motivator in attracting and increasing attention consumer. Aroma of food affects the nervous system, making consumers feel like eating and cooking. Thus, several researchers have been reported odorant in food, continuously. In food processing or flavor, addition focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor. Most of the consumer acceptance natural scent rather than flavor synthetic. Also, natural scent particular ACPY in rice is a sensory impression and gain high attention in food (Tangjitaree, 2012).

Thailand is the largest exports country of rice in the world. Moreover 30 years, Thailand rice exports to various countries around the world more than 160 countries in particular in Asia and the Middle East. In addition to the distribution of rice, there are also related industries include rice processing industry and downstream industries that use a byproduct of the rice industry. It

basmati rice (Yahya, Fryer and Bakalis, 2011). Aromatic plants as a result of volatile and semi-volatile present within multifragrance compounds in the grain is the most interesting to the premium price in the market (Gaur et al., 2016). The aroma of rice as a significant increasing interested, attracting consumers and making more acceptable. However, the scent of rice will disappear when keeping for a long period (Rungsardthong and Noomhorm, 2005). Therefore, understanding to keeping and improve flavor to increase the quality of the rice and export promotion by the addition of flavoring rice into the rice. The rice scent extraction from plants may not be worth because of the low concentration of the substance, the smell in