Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage-Reference-Cited by-同舟云学术

Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage

Published:2023-04-12 Issue:16 Volume:8 Page:14823-14829
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Yamashita Keishi¹,Kato Nanako¹,Sakakibara Kento¹,Seguchi Aki²,Kobayashi Asako³,Miyagawa Shinobu¹,Uchimura Tomohiro¹^ORCID

Affiliation:

1. Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan

2. Department of Materials Science and Biotechnology, School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan

3. Fukui Agricultural Experiment Station, 52-21 Ryomachi, Fukui 918-8215, Japan

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c01276

Reference22 articles.

1. Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan

2. Rice Stable Supply Support Organization. Paddy Rice Cultivation Area by Variety in 2020. https://www.komenet.jp/pdf/R02sakutuke.pdf (accessed October 5, 2022).

3. Rice Aroma and Flavor: A Literature Review

4. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

5. Volatile Components after Cooking Rice Milled to Different Degrees

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