Effect of Mechanical Polishing on Rice Flavor: Comparison and Exploration of Key Aroma Characteristics Components

Polishing enhances the appearance and market competitiveness of rice. To better understand the effect of polishing on rice flavor, volatile flavor compounds in polished rice (PR), unpolished rice (UR), cooked polished rice (CPR), and cooked unpolished rice (CUR) were examined using headspace solid-p...

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Principais autores:	Shan Dong, Lele Lu, Li Hou, Wentong Wu, Lidong Wang, Changsheng Li, Changyuan Wang
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2026-06-01
Serija:	Foods
Teme:	rice polishing volatile flavor compounds HS-SPME-GC-MS aroma
Online dostop:	https://www.mdpi.com/2304-8158/15/12/2205
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