Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry

Volumn 153, Issue , 2014, Pages 81-86

  Pino, Jorge A ^a  

^a Food Industry Research Institute   (Cuba)

Author keywords

Aroma extract dilution analysis; Rice husk; Smoke flavouring; Volatiles

Indexed keywords

ALDEHYDES; DISTILLATION; FURFURAL; ODORS; PHENOLS; POLYOLS; SOLVENT EXTRACTION;

2 , 6-DIMETHOXYPHENOL; 2 ,6-DIMETHYLPHENOL; AROMA EXTRACT DILUTION ANALYSIS; ODOUR-ACTIVE COMPOUNDS; RICE HUSK; SMOKE FLAVOURING; VOLATILE FRACTIONS; VOLATILES;

VOLATILE ORGANIC COMPOUNDS;

2 ACETYLFURAN; 2,6 XYLENOL; 3 METHYL 1,2 CYCLOPENTANEDIONE; 4 (2 PROPENYL) 2 METHOXYPHENOL; 4 ETHYLGUAIACOL; 4 METHYL 2,6 DIMETHOXYPHENOL; 5 METHYL 2 FURFURAL; ACETIC ACID; FURAN DERIVATIVE; FURFURAL; GUAIACOL; ORTHO CRESOL; PHENOL; SYRINGOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; DISTILLATION; MASS FRAGMENTOGRAPHY; MULTIPLE SCLEROSIS; QUANTITATIVE ANALYSIS; RICE HUSK; SOLVENT EXTRACTION; WATER VAPOR;

AROMA EXTRACT DILUTION ANALYSIS; RICE HUSK; SMOKE FLAVOURING; VOLATILES;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; ORYZA SATIVA; SEEDS; SMOKE; VOLATILE ORGANIC COMPOUNDS;

EID: 84891674467     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.041     Document Type: Article

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