Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS

Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripening stages of rice grains. In this study, we analyz...

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Bibliographic Details
Main Authors: Liting Zhang, Zhaoyang Pan, Zhanhua Lu, Shiguang Wang, Wei Liu, Xiaofei Wang, Haoxiang Wu, Hao Chen, Tengkui Chen, Juan Hu, Xiuying He
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
aromatic rice
HS-SPME-GC-MS
VOCs
rOAV
Online Access:https://www.mdpi.com/2304-8158/13/23/3776
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