Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China
Qiyan Zhao, Jinzhong Xi, Dan Xu, Yamei Jin, Fengfeng Wu, Qunyi Tong, Xueming Xu
Topics & Concepts
OctanalHexanalNonanalChemistryAromaFood scienceCooking methodsLipid oxidationVanillinJaponicaSteamingFlavorGas chromatography–mass spectrometryBoilingMass spectrometryChromatographyOrganic chemistryBotanyBiologyAntioxidantGABA and Rice ResearchTea Polyphenols and EffectsFood composition and properties