The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran

The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpar...

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Bibliographic Details
Main Authors: Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa, Ardiansyah
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Fermentation
Subjects:
aroma description
fermentation
principal component analysis
rice bran
volatile compounds
Online Access:https://www.mdpi.com/2311-5637/8/3/120

Internet

https://www.mdpi.com/2311-5637/8/3/120

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