Comparison of odor-active compounds from six distinctly different rice flavor types

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 8, 2008, Pages 2780-2787

  Dong, Sik Yang ^a   Shewfelt, Robert L ^a   Lee, Kyu Seong ^b   Kays, Stanley J ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b National Institute of Animal Science   (South Korea)

Author keywords

Aromatic rice; Black pigmented rice; Dynamic headspace; GC O; Odor activity value (OAV); Odor active compound; Principal component analysis (PCA); Tenax trap

Indexed keywords

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GAS CHROMATOGRAPHY; HEAT; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; PLANT SEED; RICE; SPECIES DIFFERENCE; TASTE;

CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HUMANS; ODORS; ORYZA SATIVA; SEEDS; SMELL; SPECIES SPECIFICITY; TASTE;

JAPONICA; JASMINUM;

EID: 43649084744     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072685t     Document Type: Article

References (33)