Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Applied Biological Chemistry

Volumn 61, Issue 1, 2018, Pages 91-105

  Choi, Sehun ^a   Seo, Han Seok ^b   Lee, Kwang Rag ^c   Lee, Sunghee ^c   Lee, Jihyun ^a  

^a Chung Ang University   (South Korea)

^b UNIVERSITY OF ARKANSAS   (United States)

^c R and D Center   (South Korea)

Author keywords

Black rice; Cooked rice; GC MS; Guaiacol; Lipid oxidation; Rice; Solid phase microextraction; Volatile

Indexed keywords

ALCOHOLS; AROMATIC COMPOUNDS; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC POLLUTANTS; OXIDATION; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

BLACK RICE; COOKED RICE; GC/MS; GUAIACOL; LIPID OXIDATION; RICE; SOLID-PHASE MICROEXTRACTION; VINYLPHENOL; VOLATILE; VOLATILE COMPOUNDS;

MILLING (MACHINING);

EID: 85040090652     PISSN: 24680834     EISSN: 24680842     Source Type: Journal    
DOI: 10.1007/s13765-017-0339-z     Document Type: Article

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