Using SPME-GC/REMPI-TOFMS to Measure the Volatile Odor-Active Compounds in Freshly Cooked Rice

[Image: see text] The volatile odor-active compounds of cooked rice were evaluated using a method that combined solid-phase microextraction (SPME) with gas chromatography–resonance-enhanced multiphoton ionization time-of-flight mass spectrometry (GC/REMPI-TOFMS). An SPME fiber was held at the upper...

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Detalles Bibliográficos
Autores principales: Shinoda, Ryo, Takahashi, Keita, Ichikawa, Shunsuke, Wakayama, Misato, Kobayashi, Asako, Miyagawa, Shinobu, Uchimura, Tomohiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7439695/
https://www.ncbi.nlm.nih.gov/pubmed/32832817
http://dx.doi.org/10.1021/acsomega.0c03037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7439695/
https://www.ncbi.nlm.nih.gov/pubmed/32832817
http://dx.doi.org/10.1021/acsomega.0c03037

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