Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry

Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry

In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK be...

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Bibliographic Details
Main Authors: Xiaochen Yu, Wenjuan Zhang, Liying Xin, Su Xu, Jianjun Cheng
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Rice bran
Kvass
Gas chromatography–mass spectrometry
E-nose
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000488

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