Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS
Gao Chen, Yan Li, Qifeng Pan, Mingcong Fan, Li Wang, Haifeng Qian
Topics & Concepts
HexanalBranFlavorChemistryAromaElectronic noseOdorFood scienceVanillinOctanalGas chromatography–mass spectrometrySolid-phase microextractionFerulic acidChromatographyRaw materialMass spectrometryOrganic chemistryBiologyNeuroscienceFermentation and Sensory AnalysisBiochemical and biochemical processesMeat and Animal Product Quality