Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice ‘Cheonjihyang-1-se’

Food Science and Biotechnology

Volumn 27, Issue 2, 2018, Pages 383-392

  Mahmud, M M Chayan ^a   Oh, Yejin ^b   Kim, Tae Hyeong ^b   Cho, Yoo Hyun ^c   Lee, Young Sang ^a  

^a Soonchunhyang University   (South Korea)

^b Seedpia   (South Korea)

^c CJ Jeiljedang Corporation   (South Korea)

Author keywords

2 acetyl 1 pyrroline; Flavor; Headspace; Solid phase microextraction; Volatile

Indexed keywords

DISCRIMINANT ANALYSIS; FLAVOR COMPOUNDS; FLAVORS; LEAST SQUARES APPROXIMATIONS; MILLING (MACHINING); ODOR REMOVAL; PALMITIC ACID;

2-ACETYL-1-PYRROLINE; DEGREE OF MILLING; HEADSPACES; ODOR-ACTIVE COMPOUND; PARTIAL LEAST SQUARES - DISCRIMINANT ANALYSIS; SOLID-PHASE MICROEXTRACTION; VARIABLE IMPORTANCES; VOLATILE;

VOLATILE FATTY ACIDS;

EID: 85044992154     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-017-0259-z     Document Type: Article

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