Using SPME-GC/REMPI-TOFMS to Measure the Volatile Odor-Active Compounds in Freshly Cooked Rice
Author:
Affiliation:
1. Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
2. Fukui Agricultural Experiment Station, 52-21, Ryo-machi, Fukui 918-8215, Japan
Funder
Fukui Prefecture
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.0c03037
Reference27 articles.
1. Cooked rice aroma and 2-acetyl-1-pyrroline
2. Contribution of volatiles to rice aroma
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4. Characterization of Volatile Aroma Compounds in Cooked Black Rice
5. Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types
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