Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

(2019) L.G. Dias et al.   FOOD RESEARCH INTERNATIONAL

Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

(2019) Widiastuti Setyaningsih et al.   MOLECULES

Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars

(2016) Vidya R. Hinge et al.   Rice

Volatile and odoriferous compounds changes during frozen concentrated orange juice processing

(2015) Raíssa Bittar Mastello et al.   FOOD RESEARCH INTERNATIONAL

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)

(2014) Matteo Bordiga et al.   FOOD RESEARCH INTERNATIONAL

Aroma-active compounds of wild rice (Zizania palustris L.)

(2013) Sungeun Cho et al.   FOOD RESEARCH INTERNATIONAL

Phytochemicals Characterization of Solvent Extracts from Taro-Scented Japonica Rice Bran

(2011) Hua Han Chen et al.   JOURNAL OF FOOD SCIENCE

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

(2011) Karina L Sampaio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Potent aroma-active compounds of cooked Korean non-aromatic rice

(2010) Jae Sung Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types

(2010) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Genetic and molecular basis of fragrance in rice

(2009) K. Sakthivel et al.   BIOTECHNOLOGY ADVANCES

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

Retention Indices for Most Frequently Reported Essential Oil Compounds in GC

(2008) Valeri I. Babushok et al.   CHROMATOGRAPHIA

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

(2008) Isabelle Maraval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types

(2008) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY