Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the fres...

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Detalles Bibliográficos
Autores principales: Zeng, Zhi, Zhang, Han, Zhang, Tao, Tamogami, Shigeru, Chen, Jie Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2009
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255368/
https://www.ncbi.nlm.nih.gov/pubmed/19701135
http://dx.doi.org/10.3390/molecules14082927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255368/
https://www.ncbi.nlm.nih.gov/pubmed/19701135
http://dx.doi.org/10.3390/molecules14082927

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