stale flavor
1.It is proved that LOX-3, the major component of the isozymes accounting for 80%-90% of total activity of LOX in rice embryos, is the key enzyme in above mentioned process. Further results indicated that the lack of LOX-3 in Daw Dam led to decrease lipid peroxidation, alleviate the accumulation of stale flavor during storage, which caused by hexanal, pentanal and pentanol compounds et al.
