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- Bryant, R.J.; McClung, A.M.
- Food chemistry 2011 v.124 no.2 pp. 501
- Oryza sativa; aromatic compounds; cultivars; flavor; gas chromatography; microextraction; odors; olfactometry; rice; spectrometers; staple foods; texture; volatile compounds; Mali
- ... Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavour. The volatile profile of rice has been explored by other investigators, some of whom have also determined a corresponding aroma using GC/olfactometry. However, little research has been done to d ...