Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID

Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb.

(2009) Kantilal V. Wakte et al.   FOOD CHEMISTRY

Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

(2009) Zhi Zeng et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles

(2008) Ana Cristina Soria et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Characterization of Volatile Aroma Compounds in Cooked Black Rice

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