Table 4
Effects of roasting conditions on the aroma components of germinated aromatic r ice with different roasting temperatures and time
(unit: peak area/10,000)

No	RT. (sec)	Compound	Unroasted	2001)	250	300
1	187.1	Iso-butyraldehyde	149.39	125.39	162.69	68.26
2	197.1	3-Methyl butanal	16.46	139.66	109.00	23.48
3	204.5	2-Methyl butanal	112.72	285.70	402.12	188.23
4	234.3	Pentanal	1,175.11	1,969.78	3,358.75	2,623.40
5	300.7	2-Methyl-3-pentanone	0.00	144.18	38.15	30.41
6	322.3	Methy lbenzene	0.00	32.47	70.82	85.57
7	324.6	Pentanol	0.00	103.58	506.36	590.03
8	374.2	Hexanal	957.25	2,140.84	9,015.53	6,920.52
9	573.2	Heptanal	0.00	89.52	109.74	90.47
10	706.8	Benzaldehyde	0.00	48.69	87.43	119.39
11	772.5	2-Pentyl Furan	71.03	288.29	737.88	772.33
12	802.9	Octanal	79.99	123.88	53.18	77.32
13	1028.6	Nonanal	419.97	803.79	146.36	107.24
14	1852.3	Butylated hydroxytoluene	0.00	49.76	72.99	146.21
15	1990.1	2-Methylpropanoic acid	11.27	79.31	92.47	85.21
16	2242.0	6,10,14-Trimethyl-2-pentadecanone	0.00	18.28	11.04	11.16

¹⁾Roasting temperature (℃).