Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS-Reference-Cited by-同舟云学术

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

Published:2008-06-12 Issue:13 Volume:56 Page:5291-5298
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Maraval Isabelle¹,Mestres Christian¹,Pernin Karine¹,Ribeyre Fabienne¹,Boulanger Renaud¹,Guichard Elisabeth¹,Gunata Ziya¹

Affiliation:

1. UMR Qualisud, CIRAD, 73 Rue J. F. Breton, Montpellier F-34398 France, UMR Qualisud, Université de Montpellier II, place E. Bataillon, 34095 Montpellier Cedex 5, France, INRA, UMR1129 FLAVIC, F-21000 Dijon, France, ENESAD, UMR1129 FLAVIC, F-21000 Dijon, France, and Université de Bourgogne, UMR1129 FLAVIC, F-21000 Dijon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf7037373

Reference38 articles.

1. Clément, G., Audebert, A., Roques, S., Maraval, I., Mestres, C., and Gay, F.Toward Aromatic Rice Production in Camargue, France. InProceedings of the 4th International Temperate Rice Conference; Novara, Italy, June 25−28,2007;Bocci, S., Ferrero, A., and Porro, A.,Eds.; pp180–181.

2. Cooked rice aroma and 2-acetyl-1-pyrroline

3. Sensory and Chemical Examination of Aromatic and Nonaromatic Rices

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