Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry

Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry

In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds...

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Bibliographic Details
Main Authors: LIU Yan-xiang, GUAN Lina, WU Na-na, JIANG Ping, ZHOU Shan-qing, LIU Ming, TIAN Xiao-hong, TAN Bin
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2022-03-01
Series:Liang you shipin ke-ji
Subjects:
instant brown rice porridge rice(ibpr)
gas chromatography-ion mobility spectrometry
volatile flavor substances
the storage quality
principal component analysis
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220217?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220217?st=article_issue

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