Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS.

Dias, L G; Hacke, A; Bergara, S F; Villela, O V; Mariutti, L R B; Bragagnolo, N

Dias, L G; Hacke, A; Bergara, S F; Villela, O V; Mariutti, L R B; Bragagnolo, N.

Afiliação

Dias LG; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Hacke A; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Bergara SF; Sensel Consulting and Training in Sensory Analysis, Campinas, Brazil.
Villela OV; São Paulo Agribusiness Technology Agency, Vale do Paraiba Regional Pole, Pindamonhangaba, Brazil.
Mariutti LRB; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: lilianma@unicamp.br.
Bragagnolo N; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: neura@unicamp.br.

Food Res Int ; 142: 110206, 2021 04.

Article em En | MEDLINE | ID: mdl-33773681

Assuntos

Odorantes; Oryza; Cromatografia Gasosa-Espectrometria de Massas; Odorantes/análise; Olfatometria; Microextração em Fase Sólida

Palavras-chave

2-acetyl-1-pyrroline; Aroma; Flavor; Olfactometry; Oryza sativa; Volatile profile

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Odorantes Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Food Res Int Ano de publicação: 2021 Tipo de documento: Article

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