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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

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