Article

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

2020-03-01

Abstract excerpt

Rice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas chromatography (GC) method, and electronic nose (E-nose). Genetic factor was the main cause for rice aroma. However, the same rice variety might result in different aroma quality due to different planting, processing and storag...

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Literature Corpus work: cb229194-03f3-5bd0-9d21-189895e2fcbd
DOI: 10.1016/j.tifs.2020.01.003

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