Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME-Reference-Cited by-同舟云学术

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

Published:2019-01-01 Issue:1 Volume:22 Page:1195-1204
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nam Tae Gyu¹,Lee Jun-Young¹,Kim Bum-Keun²,Song Nho-Eul¹,Jang Hae Won²

Affiliation:

1. Food Analysis center, Korea Food Research Institute, Wanju, Republic of Korea

2. Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea

Funder

Korea Food Research Institute

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1634099

Reference34 articles.

1. Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar

2. Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

3. Effects of tetramethylpyrazine from Chinese black vinegar on antioxidant and hypolipidemia activities in HepG2 cells

4. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

5. Anti-hyperlipidemic activity ofRhynchosia nulubilisseeds pickled with brown rice vinegar in mice fed a high-fat diet

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