Direct Extraction of Volatiles of Rice During Cooking Using Solid-Phase Microextraction-Reference-Cited by-同舟云学术

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Direct Extraction of Volatiles of Rice During Cooking Using Solid-Phase Microextraction

Published:2007-09 Issue:5 Volume:84 Page:423-427
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Zeng Zhi¹²,Zhang Han¹³,Chen Jie Yu¹,Zhang Tao²,Matsunaga Ryuji¹

Affiliation:

1. Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan.

2. South China Normal University, Guangzhou 510631, P.R.China. E-mail address: zhizeng@scnu.edu.cn

3. Corresponding author. Phone: +81-18-872-1500. Fax: +81-18-872-1676. E-mail: zhangh@akita-pu.ac.jp

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-84-5-0423

Reference25 articles.

1. Solid Phase Microextraction for Quantitative Analysis in Nonequilibrium Situations

2. Rapid Gas Chromatographic Technique for Quantifying 2-Acetyl-1-Pyrroline and Hexanal in Rice (Oryza sativa, L.)

3. Contribution of volatiles to rice aroma

4. Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME)

5. Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?

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