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Differential Fingerprint Analysis of Volatile Compounds in Rice with Remained Germ Roasted to Different Degrees by Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis

The volatile flavor substances of rice with remained germ roasted to different degrees were analyzed and compared by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA), with the aim of establishing fingerprints of volatile components of rice with d...

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Hovedforfatter: WANG Ziyan, DOU Boxin, JIA Jianhui, ZHANG Yu, LIU Ying, ZHANG Na
Format: Artigo
Sprog:Inglês
Udgivet: China Food Publishing Company 2023-04-01
Serier:Shipin Kexue
Fag:
rice with remained germ; roasting; gas chromatography-mass spectrometry; principal component analysis; fingerprint of volatile components
Online adgang:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-028.pdf
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