Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD

Food Chemistry

Volumn 154, Issue , 2014, Pages 1-6

  Mahattanatawee, Kanjana ^a   Rouseff, Russell L ^b  

^a SIAM UNIVERSITY   (Thailand)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Cooked rice; Headspace SPME; PCA

Indexed keywords

FRAGRANCES; PRINCIPAL COMPONENT ANALYSIS; SULFUR;

2-ACETYL-1-PYRROLINE; COOKED RICE; DIMETHYL SULPHIDE; GERANYL ACETATE; HEADSPACE SPME; PCA; PRINCIPAL COMPONENTS; SULPHUR-VOLATILES;

ODORS;

3 METHYL 2 BUTENE 1 THIOL; ALPHA IONONE; BETA DAMASCENONE; BETA DAMASCONE; DIMETHYL SULFIDE; GERANYL ACETATE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CONTROLLED STUDY; CULTIVAR; GAS CHROMATOGRAPHY; JASMINE; NONHUMAN; OLFACTOMETRY; PRINCIPAL COMPONENT ANALYSIS; PULSED FLAME PHOTOMETRIC DETECTOR; RICE; SOLID PHASE MICROEXTRACTION;

COOKED RICE; HEADSPACE SPME; PCA;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OLFACTOMETRY; ORYZA SATIVA; PRINCIPAL COMPONENT ANALYSIS; SULFUR; VOLATILE ORGANIC COMPOUNDS;

EID: 84893073712     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.105     Document Type: Article

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