High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods

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• 作者：Qiang Xia^a ; ^{xqiang0713@hotmail.com} ; Jun Mei^a ; ^{delightmay@hotmail.com} ; Wenjuan Yu^b ; ^{wjyu@sjtu.edu.cn} ; Yunfei Li^a ; ^{yfli@sjtu.edu.cn}
• 关键词：Hexanal (PubChem CID ; 6184) ; Heptadecane (PubChem CID ; 12398) ; 2-Pentylfuran (PubChem CID ; 19602) ; 2-Acetyl-pyrroline (PubChem CID ; 522834) ; 4-Vinylguaiacol (PubChem CID ; 332)
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：103-114
• 全文大小：981 K
• 卷排序：91

文摘

A strategy using HHP to maintain rice flavor of GBR was proposed. Germination decreased most of aromas in BR, but HHP greatly enhanced that of GBR. Aldehydes, alcohols and ketones were major volatiles in GBR increased by HHP. Chemometrics clearly separated BR, GBR and HHP-treated GBR grains by aroma profiling. PLS-DA confirmed 4-vinylguaiacol as a bio-marker for BR germination.