Rice Science
  • 首页
  • 期刊介绍
  • 编委会
  • 学术伦理
  • 投稿指南
  • 期刊订阅
  • 联系我们
  • English

Rice Science ›› 2026, Vol. 33 ›› Issue (2): 168-172.DOI: 10.1016/j.rsci.2026.01.002

• • 上一篇    下一篇

  • 收稿日期:2025-09-26 接受日期:2026-01-04 出版日期:2026-03-28 发布日期:2026-04-01

RichHTML

PDF

补充材料

1

可视化

0
  • 1. Supplemental Data.pdf(426KB)

摘要/Abstract

引用本文

. [J]. Rice Science, 2026, 33(2): 168-172.

使用本文

推荐

导出引用管理器 EndNote|Ris|BibTeX

链接本文: http://www.ricesci.org/CN/10.1016/j.rsci.2026.01.002

               http://www.ricesci.org/CN/Y2026/V33/I2/168

图/表 1

Fig. 1. Analysis of volatile organic compounds (VOCs) in rice varieties and their retention after beer brewing.

Fig. 1. Analysis of volatile organic compounds (VOCs) in rice varieties and their retention after beer brewing.

参考文献 28

[1] Alves V, Gonçalves J, Figueira J A, et al. 2020. Beer volatile fingerprinting at different brewing steps. Food Chem, 326: 126856.
[2] Behera P K, Panda D. 2023. Germplasm resources, genes and perspective for aromatic rice. Rice Sci, 30(4): 294-305.
[3] Bryant R J, McClung A M. 2011. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS. Food Chem, 124(2): 501-513.
[4] Ch R, Chevallier O, McCarron P, et al. 2021. Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India. Food Chem, 334: 127553.
[5] de Flaviis R, Santarelli V, Mutarutwa D, et al. 2022. Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study. Food Chem, 385: 132696.
[6] Dong T, Chen X J, Wang M, et al. 2014. Comparison of volatile aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown under organic or traditional cultivation. J Hortic Sci Biotechnol, 89(4): 441-447.
[7] ISO 8587:2006. 2006. Sensory Analysis-Methodology-Ranking. Geneva: International Organization for Standardization. [2025.06.18]. https://www.iso.org/standard/36172.html.
[8] Kasote D, Singh V K, Bollinedi H, et al. 2021. Profiling of 2-acetyl-1-pyrroline and other volatile compounds in raw and cooked rice of traditional and improved varieties of India. Foods, 10(8): 1917.
[9] Krahl M, Hagel C, Zarnkow M, et al. 2008. Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat (Triticum aestivum var. spelta). Brew Sci, 61( 9/10): 170-174.
[10] Krebs G, Gastl M, Becker T. 2021. Chemometric modeling of palate fullness in lager beers. Food Chem, 342: 128253.
[11] Liu K L, Zhao S, Li Y, et al. 2018. Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels. J Sci Food Agric, 98(6): 2295-2301.
[12] Mahattanatawee K, Rouseff R L. 2014. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD. Food Chem, 154: 1-6.
[13] Mathure S V, Jawali N, Thengane R J, et al. 2014. Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India. Food Chem, 142: 383-391.
[14] Mo Z W, Li W, Pan S G, et al. 2015. Shading during the grain filling period increases 2-acetyl-1-pyrroline content in fragrant rice. Rice, 8: 9.
[15] Peng Z J, Jin Y H, Du J H. 2019. Enzymatic properties of endo-1,4-β-xylanase from wheat malt. Protein Pept Lett, 26(5): 332-338.
[16] Prestes D N, Spessato A, Talhamento A, et al. 2019. The addition of defatted rice bran to malted rice improves the quality of rice beer. LWT-Food Sci Technol, 112: 108262.
[17] Richter T M, Eyres G T, Silcock P, et al. 2017. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. J Sep Sci, 40(22): 4366-4376.
[18] Routray W, Rayaguru K. 2018. 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. Food Rev Int, 34(6): 539-565.
[19] Schmelzle A, Lindemann B, Methner F J. 2013a. Relationships between the chemical-physical composition and the sensory evaluation of bavarian wheat beer. Brew Sci, 66(7/8): 85-92.
[20] Schmelzle A, Lindemann B, Methner F J. 2013b. Sensory descriptive analysis and investigation of consumer acceptance of bavarian wheat beer. Brew Sci, 66(5/6): 46-54.
[21] Tocci N, Riccio G M, Ganesan A R, et al. 2023. The impact of rye and barley malt and different strains of Saccharomyces cerevisiae on beer volatilome. Beverages, 9(4): 93.
[22] Verma D K, Srivastav P P. 2020. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int, 130: 108924.
[23] Wakte K, Zanan R, Hinge V, et al. 2017. Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): A status review. J Sci Food Agric, 97(2): 384-395.
[24] Wang Z W, Zhang Y M, Yang X, et al. 2023. Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS-SPME-GC-MS. Cereal Chem, 100(6): 1301-1313.
[25] Wongpornchai S, Dumri K, Jongkaewwattana S, et al. 2004. Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chem, 87(3): 407-414.
[26] Yang D S, Shewfelt R L, Lee K S, et al. 2008. Comparison of odor-active compounds from six distinctly different rice flavor types. J Agric Food Chem, 56(8): 2780-2787.
[27] Yu J, Zhu D W, Zheng X, et al. 2023. The effects of genotype × environment on physicochemical and sensory properties and differences of volatile organic compounds of three rice types (Oryza sativa L.). Foods, 12(16): 3108.
[28] Zhao Q Y, Xue Y, Shen Q. 2020. Changes in the major aroma-active compounds and taste components of Jasmine rice during storage. Food Res Int, 133: 109160.

相关文章 0

No related articles found!

编辑推荐

Metrics

阅读次数
全文


摘要

  • 摘要
  • 图/表
  • 参考文献
  • 相关文章
  • 编辑推荐
  • Metrics
回顶部
浙ICP备05004719号-15   公安备案号:33010302003355
版权所有 © 《Rice Science》编辑部
地址:浙江省杭州市体育场路359号 邮编:310006 电话:0571-63371017 E-mail:crrn@fy.hz.zn.cn; cjrs278@gmail.com
本系统由北京玛格泰克科技发展有限公司设计开发
总访问量: 今日访问: 在线人数: