Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India.

Kasote, Deepak; Singh, Vivek Kumar; Bollinedi, Haritha; Singh, Ashok Kumar; Sreenivasulu, Nese; Regina, Ahmed

Kasote, Deepak; Singh, Vivek Kumar; Bollinedi, Haritha; Singh, Ashok Kumar; Sreenivasulu, Nese; Regina, Ahmed.

Afiliação

Kasote D; Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)-South Asia Regional Centre (ISARC), Varanasi 221106, India.
Singh VK; Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)-South Asia Regional Centre (ISARC), Varanasi 221106, India.
Bollinedi H; Division of Genetics, ICAR-Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
Singh AK; Division of Genetics, ICAR-Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
Sreenivasulu N; Consumer-Driven Grain Quality and Nutrition Research Unit, International Rice Research Institute, Los Baños 4031, Philippines.
Regina A; Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)-South Asia Regional Centre (ISARC), Varanasi 221106, India.

Foods ; 10(8)2021 Aug 18.

Article em En | MEDLINE | ID: mdl-34441694

Palavras-chave

2-acetyl-1-pyrroline; HS-SPME-GC-MS; aroma; cooked; metabolomics; rice; traditional landraces; volatiles

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Índia

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Índia