Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
Volatile components of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. Analysis of the fresh extract by capillary gas chromatography - mass spectrometry revealed that there were >...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0035114945&partnerID=40&md5=61fa585d60a2ea9577f38b83db526f59 http://www.ncbi.nlm.nih.gov/pubmed/11262027 http://cmuir.cmu.ac.th/handle/6653943832/5033 |
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| Institution: | Chiang Mai University |
| Language: | English |