Characterization of volatile aroma compounds in cooked black rice

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 235-240

  Dong, Sik Yang ^a   Lee, Kyu Seong ^b   Jeong, O Young ^b   Kim, Kee Jong ^b   Kays, Stanley J ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b National Institute of Animal Science   (South Korea)

Author keywords

2 acetyl 1 pyrroline; Dynamic headspace; Flavor chemistry; GC O; Guaiacol; Odor active compound; Oryza sativa; Principal component analysis; Tenax trap

Indexed keywords

2 ACETYL 1 PYRROLINE; 2-ACETYL-1-PYRROLINE; GUAIACOL; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HEAT; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; PLANT SEED; RICE; VOLATILIZATION;

CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAIACOL; HEAT; HUMANS; ODORS; ORYZA SATIVA; PYRROLES; SEEDS; SMELL; VOLATILIZATION;

ORYZA SATIVA;

EID: 38549147420     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072360c     Document Type: Article

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