Volatile flavor components of rice cakes

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4353-4356

  Buttery, Ron G ^a   Orts, William J ^a   Takeoka, Gary R ^a   Nam, Youngla ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Aroma; Concentration thre shold ratios; Concentrations; Flavor; Identification; Rice cakes; Volatiles

Indexed keywords

ACETONE; FURFURYL ALCOHOL; PENTANOL; PYRAZINE DERIVATIVE;

ARTICLE; CHEMISTRY; FLAVOR; FOOD ANALYSIS; FOOD PRESERVATION; FOOD PROCESSING; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; RICE; TASTE ACUITY; VOLATILIZATION;

FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; ORYZA SATIVA; TASTE THRESHOLD; VOLATILIZATION;

EID: 0033212882     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990140w     Document Type: Article

References (8)

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