Volatile profiles of fresh rice noodles fermented with pure and mixed cultures
Abstract
The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcohols represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable...
Paper Details
Title
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures
Published Date
May 1, 2019
Journal
Volume
119
Pages
152 - 160
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