{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:32:15Z","timestamp":1762169535901,"version":"build-2065373602"},"reference-count":41,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2020,5,14]],"date-time":"2020-05-14T00:00:00Z","timestamp":1589414400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004396","name":"Thailand Research Fund","doi-asserted-by":"crossref","award":["MRG6080187"],"award-info":[{"award-number":["MRG6080187"]}],"id":[{"id":"10.13039\/501100004396","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The novel discovery of\n                      <jats:italic>p<\/jats:italic>\n                      \u2010hydroxyphenylbutan\u20102\u2010one (berry note) in Riceberry aroma was characterized by gas chromatography\u2010olfactometry and gas chromatography\u2013time\u2010of\u2010flight mass spectrometry. Odor activity values and aroma extract dilution analysis revealed the high potency of this ketone, vanillin, and guaiacol found within the purple rice. Furthermore, ultrapasteurization (UP), high\u2010temperature short\u2010time (HTST) pasteurization, and ultrahigh\u2010temperature (UHT) sterilization effects on rice beverage aroma were analyzed using Riceberry as a sample. Riceberry's key odorants also remained the primary aromatic contributors in beverage models. Although descriptive sensory analysis showed a slightly lower musty note intensity in HTST beverages compared to the UP sample, their flavor dilution chromatograms were similar. Cluster analysis and R\u2010index ranking test further confirmed aroma similarities during storage. Stored samples sterilized via UHT experienced certain potential off\u2010odors, including acetic acid, propanoic acid, and indole, as opposed to the other beverages. UP was therefore superior to HTST and UHT by extending beverage shelf life without any undesirable odors.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      Ultrapasteurization (UP) retains Riceberry aroma characteristic in beverages and requires minimal modifications beyond conventional pasteurization. UP beverages also surpass those of high\u2010temperature short\u2010time and ultrahigh\u2010temperature by extending shelf life with no noticeable off\u2010odors. In addition, the discovery of\n                      <jats:italic>p<\/jats:italic>\n                      \u2010hydroxyphenylbutan\u20102\u2010one and the other aroma\u2010active compounds of Riceberry aroma should prove valuable for flavor creation, rice breeding, and rice quality standards.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15151","type":"journal-article","created":{"date-parts":[[2020,5,14]],"date-time":"2020-05-14T11:46:16Z","timestamp":1589456776000},"page":"1764-1771","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma"],"prefix":"10.1111","volume":"85","author":[{"given":"Natnicha","family":"Kullananant","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro\u2010Industry Kasetsart University  50 Ngamwongwan Road, Ladyao Chatuchak Bangkok 10900 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Siree","family":"Chaiseri","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro\u2010Industry Kasetsart University  50 Ngamwongwan Road, Ladyao Chatuchak Bangkok 10900 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6484-6150","authenticated-orcid":false,"given":"Yaowapa","family":"Lorjaroenphon","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro\u2010Industry Kasetsart University  50 Ngamwongwan Road, Ladyao Chatuchak Bangkok 10900 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,5,14]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.06.017"},{"key":"e_1_2_8_3_1","first-page":"715","article-title":"Comparative study on aroma\u2010active compounds in Thai, black and white glutinous rice varieties","volume":"42","author":"Ajarayasiri J.","year":"2008","journal-title":"Kasetsart Journal (Natural Science)"},{"issue":"3","key":"e_1_2_8_4_1","first-page":"135","article-title":"The iron content of traditional and purple Thai rice varieties under acid\u2010soil condition","volume":"2","author":"Ariyatanakatawong P.","year":"2016","journal-title":"International Journal of Management and Applied Science"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/biot.200700076"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.06.061"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980125b"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00118a036"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00078a043"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990140w"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00039a038"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00083a025"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(01)74553-5"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(01)74446-3"},{"key":"e_1_2_8_15_1","unstructured":"Cornell University. 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