Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS

Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this stu...

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Bibliographic Details
Main Authors: Takayoshi Tanaka, Junhan Zhang, Shuntaro Isoya, Tatsuro Maeda, Kazuya Hasegawa, Tetsuya Araki
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
GC × GC-TOFMS
japonica rice
glutinous (waxy) rice
volatile organic compounds
functional group profiling
chemometric analysis
Online Access:https://www.mdpi.com/2304-8158/14/15/2751
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