Concepedia

Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS

Kanphassorn Wimonmuang, Young‐Sang Lee

Food Chemistry · 2023 · 17 citations · 30 references

DOI

Concepts

References

30

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

, , +16

Cooked rice aroma and 2-acetyl-1-pyrroline

Ron G. Buttery, Louisa C. Ling, Bienvenido O. Juliano et al. · Journal of Agricultural and Food Chemistry · 1983 · 482 citations

, , +13

Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety

Tadashi Yoshihashi, Nguyễn Thị Thu Hương, Hideo Inatomi · Journal of Agricultural and Food Chemistry · 2002 · 233 citations

, , +13

New Trends in Solid-Phase Microextraction

Ralf Eisert, Janusz Pawliszyn · Critical Reviews in Analytical Chemistry · 1997 · 207 citations

, , +14

Comparative Studies on Volatile Components of Non-Fragrant and Fragrant Rices

Riana Widjaja, John D. Craske, M. Wootton · Journal of the Science of Food and Agriculture · 1996 · 200 citations

, , +15