High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods

Food Research International

Volumn 91, Issue , 2017, Pages 103-114

  Xia, Qiang ^a   Mei, Jun ^a   Yu, Wenjuan ^a   Li, Yunfei ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Germination; High hydrostatic pressure; HS SPME GC MS; PCA; PLS DA; Volatiles enhancement; Whole grain brown rice

Indexed keywords

CULTIVATION; DRUG PRODUCTS; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; GRAIN (AGRICULTURAL PRODUCT); HIGH PRESSURE EFFECTS; HYDRAULICS; HYDROSTATIC PRESSURE; KETONES; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; ODORS; VOLATILE ORGANIC COMPOUNDS;

BROWN RICE; GERMINATION; HIGH HYDROSTATIC PRESSURE; HS-SPME-GC; PLS-DA;

PRINCIPAL COMPONENT ANALYSIS;

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

FOOD HANDLING; GERMINATION; HYDROSTATIC PRESSURE; MASS FRAGMENTOGRAPHY; ORYZA; PROCEDURES; SOLID PHASE MICROEXTRACTION; TASTE; TEMPERATURE; TIME FACTOR;

FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GERMINATION; HYDROSTATIC PRESSURE; ODORANTS; ORYZA; SOLID PHASE MICROEXTRACTION; TASTE; TEMPERATURE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 85003003275     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.001     Document Type: Article

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