A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

LWT

Volumn 98, Issue , 2018, Pages 613-621

  Shi, Yi ^a,c   Wang, Lingling ^a   Fang, Yong ^a   Wang, Hongpan ^a   Tao, Hongling ^a,c   Pei, Fei ^a   Li, Peng ^a   Xu, Baocai ^a   Hu, Qiuhui ^a,b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c Nanjing Institute for Food and Drug Control   (China)

Author keywords

Aroma compounds; Brown rice; Electronic nose; Microstructure; Roasting

Indexed keywords

ALDEHYDES; CALCINATION; ELECTRONIC NOSE; FURFURAL; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROSTRUCTURE; ODORS; SCANNING ELECTRON MICROSCOPY; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; BENZENE DERIVATIVES; BROWN RICE; COMPREHENSIVE ANALYSIS; HETEROCYCLE COMPOUNDS; MICROSTRUCTURE CHANGES; ROASTING; TANDEM MASS SPECTROMETRY;

FLAVOR COMPOUNDS;

EID: 85053758421     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.018     Document Type: Article

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