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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

2023Food Chemistry17 citationsDOI

Topics & Concepts

NonanalAromaChemistryOctanalExtraction (chemistry)Food scienceChromatographyGas chromatography–mass spectrometryHeptanalSolid-phase microextractionHexanalMass spectrometryAldehydeOrganic chemistryCatalysisGABA and Rice ResearchMedicinal Plants and NeuroprotectionBiochemical effects in animals
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 | Litcius