Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology

Volumn 97, Issue , 2020, Pages 136-146

  Hu, Xianqiao ^a   Lu, Lin ^a   Guo, Zhenling ^b   Zhu, Zhiwei ^a  

^a CHINA NATIONAL RICE RESEARCH INSTITUTE   (China)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

2 Acetyl 1 pyrroline; Affecting factors; Evaluation methods; Rice aroma; Volatile compounds

Indexed keywords

ELECTRONIC NOSE; FOOD STORAGE; GAS CHROMATOGRAPHY; HYDROSTATIC PRESSURE; MASS SPECTROMETRY; ODORS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WATER QUALITY;

2-ACETYL-1-PYRROLINE; AFFECTING FACTORS; EVALUATION METHODS; RICE AROMA; VOLATILE COMPOUNDS;

QUALITY CONTROL;

EID: 85077927090     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.01.003     Document Type: Review

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