The rapid development of online-to-offline food delivery service has necessitated the
replacement of plastic lunchbox using biodegradable ones. In current study, a total number …

In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and
principal component analysis (PCA) were used to analyze the volatile flavor compounds in …

Characterizing fleshly cooked rice cultivars according to the volatile aroma compounds
helps consumers select a favorite and is useful for the development of new cultivars that will …

The distinctness in volatile profiles of pigmented rice with various colors (black, green,
purple, red, and yellow) after puffing were assayed through gas chromatography-ion …

BACKGROUND: Aroma of fragrant rice greatly affects palatability as well as consumer
acceptability. Loss of desirable volatile compounds such as 2‐acetyl‐1‐pyrroline (2‐AP) and …

The differences of volatile odorants of rice at different roasting levels were analyzed by
headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) using fingerprints …

Due to impressive health promoting effects, germinated brown rice is an increasingly
popular functional food. As a wholegrain, odor and flavor characteristics largely influence …

Aroma of rice greatly affects palatability as well as consumer acceptability and is one of the
main factors of rice quality. In this work, gas chromatography mass spectrometry (GC-MS) …

During cooking, aromatic rice has a pleasant and characteristic aroma, a relevant factor to
add sale value and attract consumer interest. This work studied the volatile compounds of …

Background 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 …