1. Proximate compositions, antioxidant and physiological properties of aromatic rice
Proximate composition analysis of aromatic rice found the specific content of aromatic rice as follow. Aromatic rice is made up of 10.40% moisture, 4.03% crude protein, 0.71% crude fat, 0.49% crude ash and 84.38% crude carbohydrate. Aromatic rice contains 1.96 mg/mL of amylose, and 9.34 mg/mL, and 1.28 mg/mL of total polyphenol and total flavonoid, respectively. DPPH and ABTS radical scavenging activity in aromatic rice were increase with increasing amount of concentration, and 24.89%, 37.23%, respectively on 1 mg/mL concentration. α-Glucosidase inhibitory activities was 38.66% and α-amylase inhibitory activities was 36.74% on 1 mg/mL concentration.

2. Quality characteristics of aromatic rice according to germination time
The purpose of this study was to evaluate quality characteristics of aromatic rice according to germination time. The color of L* values was increased as germination time, while the value b* decreased. Sprout length, total sugar contents and soluble solid contents were also increased as germination time. The contents of amylose, protein, and γ-aminobutyric acid increased as well and culminated at 30 hours of germination time. The total polyphenol and total flavonoid contents of the germinated aromatic rice increased as the germination time increased and 26 hours-germinated aromatic rice was higher contents than others. DPPH and ABTS radical scavenging activity of 26 hours-germinated aromatic rice was showed a high activity to 31.84%, 53.32%, respectively on 1 mg/mL concentration. α-Glucosidase inhibitory activity was also at its highest level in samples that have germinated for 26 hours. As a result of the experiment, the highest quality characteristics was obtained at germination time of 26 hours.

3. Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice tea
The purpose this study is to verify the possibility of manufacturing tea with germinated aromatic rice roasted at 200℃, 250℃, and 300℃ for 10, 20, and 30 minutes. The physicochemical and sensory characteristics and aromatic compounds of the roasted aromatic rice were analyzed. The total polyphenol and flavonoid content of germinated aromatic rice increased with higher roasting temperature and longer roasting duration. But when the temperature was higher than 300℃, total polyphenol and total flavonoid content decreased. Total soluble solids content, turbidity, and browning degree of germinated aromatic rice tea also increased with higher roasting temperature and longer roasting duration. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal which positive effect component of germinated aromatic rice tea increased according to higher temperature and longer duration of roasting. But with temperature higher than 300℃, the amount of these favorable aroma components decreased, while methyl benzene and pentanol, substances which stimulate odor, increased. The sensory score also increased relative to higher roasting temperature and longer roasting duration, but the score decreased the temperature exceeded 300℃. Therefore, roasting temperature and time must be controlled to manufacture high quality germinated aromatic rice tea, so the 250℃, 30 min were verified optimum conditions for the sensory characteristic and high physicochemical quality.

4. Quality characteristics of germinated aromatic rice leaching tea added with black rice
The purpose of this study was to investigate the quality characteristics of germinated aromatic rice leaching tea containing different amounts of black rice. The results showed that germinated aromatic rice with more black rice contained more total polyphenol and flavonoid compared to the ones with less black rice. DPPH and ABTS radical scavenging activity of BR30(tea with 30% substitution of black rice added) were high activity to 54.15%, 83.77% on 1 mg/mL concentration. The color of L* values was decrease as the ratio of black rice added, while the value a* and value b* both increased. Browning degree, turbidity and soluble solid contents also increase as the ratio of black rice increased. The sensory score test found that tea containing black rice at 10% was proved to be the most preferable. But the sensory score decreased the content of black rice exceeded 20%. In conclusion, 10% seems to be the most suitable addition ratio of black rice.