Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC

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Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS

Published:2024-05 Issue: Volume:440 Page:138271
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wimonmuang Kanphassorn,Lee Young-Sang^ORCID

Funder

Soonchunhyang University

Ministry of Education

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Cooked rice aroma and 2-acetyl-1-pyrroline;Buttery;Journal of Agricultural and Food Chemistry,1983

2. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural and Food Chemistry,1988

3. Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi);Choi;Applied Biological Chemistry,2018

4. New Trends in Solid-Phase Microextraction;Eisert;Critical Reviews in Analytical Chemistry,1997

5. Comparison of volatiles in cooked rice with various amylose contents;Fukuda;Food Science and Technology Research,2014

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