Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

Volume: 119, Pages: 152 - 160
Published: May 1, 2019
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
Volume
119
Pages
152 - 160
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