Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS - Maraval, Isabelle; Mestres, Christian; Pernin, Karine; Ribeyre, Fabienne; Boulanger, Renaud; Guichard, Elisabeth; Gunata, Ziya (Journal of agricultural and food chemistry, 2008)
Keywords: Biological and medical sciences; Camargue area; Cereal and baking product industries; Chromatography, Gas; cooked foods; cooked rice aroma; cultivars; detection frequency; Flavors and Aromas/Chemosensory Perception; Food engineering; Food industries; France; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; gas chromatography-olfactometry; GC−MS; GC−O; General aspects; Life Sciences; mass spectrometry; Methods of analysis, processing and quality control, regulation, standards; odor compounds; Odorants; olfactometers; organic extract; Oryza - chemistry; Oryza - classification; Oryza sativa; representativeness; rice; rice cultivars; scented rice; sensory properties; Smell; Volatilization; France; Europe; Camargue area; detection frequency; representativeness; GC−MS; rice cultivars; GC−O; organic extract; cooked rice aroma; Extract; GC-MS; Area; Analysis method; Cereal; Control method; Aroma; Detection; Odor; Cultivar; Rice; GC-O; ORGANIC EXTRACT; CAMARGUE AREA; REPRESENTATIVENESS; RICE CULTIVARS; DETECTION FREQUENCY; COOKED RICE AROMA