ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...

abstract: a combined gas chromatography-mass spectrometry (gc-ms) with headspace solid-phase micro extraction (spme) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified iranian rice cultivars and hashemi rice cultivar during gelatinization. the proposed combination provided a powerful system for easy and rapid screening of a...

a combined gas chromatography–mass spectrometry (gc–ms) with headspace solid-phase microextraction (hs-spme) method has been employed for the analysis of the flavor volatiles of some iranian rice cultivars (domsiah, deylamani, hashemi, shirodi and tarom). the samples were grown in different cities of mazandaran province. the sampling procedure and chromatographic conditions were same for all sa...

A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...

Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors, affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and quality breeding. In this study, we performed genome-wide association studies (GWAS) to investigate potential chromosome regions associated with the tomato flavor volatiles. We observed significant variation (1200x)...

Plants produce many volatile metabolites. A small subset of these compounds is sensed by animals and humans, and the volatile profiles are defining elements of the distinct flavors of individual foods. Flavor volatiles are derived from an array of nutrients, including amino acids, fatty acids, and carotenoids. In tomato, almost all of the important flavor-related volatiles are derived from esse...

Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the pre...

Rice stink bug (RSB), Oebalus pugnax F., is an important pest of heading rice in the United States. Little is known about plant volatiles production following herbivory by rice stink bug. RSB feeding induced volatiles production in different RSB host grasses and rice varieties, and may help explain RSB movement to heading rice. Limonene and methyl salicylate (MeSA) were found in varying amounts...

In our previous study, three bacterial strains, Bacillus megaterium KU143, Microbacterium testaceum KU313, and Pseudomonas protegens AS15, were selected as effective biocontrol agents against Aspergillus flavus on stored rice grains. In this study, we evaluated the inhibitory effects of the volatiles produced by the strains on A. flavus growth and aflatoxin production on stored rice grains. The...

Although human perception of food flavors involves integration of multiple sensory inputs, the most salient sensations are taste and olfaction. Ortho- and retronasal olfaction are particularly crucial to flavor because they provide the qualitative diversity so important to identify safe versus dangerous foods. Historically, flavor research has prioritized aroma volatiles present at levels excee...