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

Author:

Dias L.G.,Duarte G.H.B.,Mariutti L.R.B.,Bragagnolo N.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice;Bradbury;Plant Molecular Biology,2008

2. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS;Bryant;Food Chemistry,2011

3. 2-acetyl-1-pyrroline : an important aroma component of cooked rice;Buttery;Chemistry & Industry,1982

4. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural and Food Chemistry,1988

5. Off-flavors in foods and beverages;Charalambous,1992

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