Volatile flavor components of cooked kaorimai (scented rice, O. sativa japonica).
نویسندگان
چکیده
منابع مشابه
Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-scented Rice Using SPME/GC-O and
The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the freshly cooked non-scented rice samples extracted by using a modified headspace solid-phase microextr...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1979
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.43.2425