Effect of germination on flavor volatiles of cooked brown rice

Cereal Chemistry

Volumn 88, Issue 5, 2011, Pages 497-503

  Wu, Fengfeng ^a   Yang, Na ^a   Chen, Haiying ^a   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

BROWN RICE; FLAVOR VOLATILES; GASCHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEADSPACE SOLID PHASE MICROEXTRACTION; LIPID OXIDATION; OXIDATION PRODUCTS; PHENOLIC COMPOUNDS; RICE CULTIVARS; SOLID PHASE MICROEXTRACTION METHOD;

GERMINATION;

ACETIC ACID ETHYL ESTER; ALCOHOL; DIMETHYL SULFIDE; FLAVORING AGENT; LIPID; PHENOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; BROWN RICE; COOKING; CULTIVAR; FLAVOR; GERMINATION; HEADSPACE SOLID PHASE MICROEXTRACTION; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; NONHUMAN; SWEETNESS;

EID: 80055010274     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-04-11-0057     Document Type: Article

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