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Updated: Feb 9, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Published on: May 26, 2023

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综合的HS-GC-IMS和E-nose分析揭示了中国高品质大米品种中具有代表性的芳香差异

Dawei Zhu1, Yafang Shao1, Mingxue Chen1

  • 1Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China.

Food chemistry
|February 7, 2026
PubMed
概括

这项研究揭示了印加大米和日本大米的独特香味特征,确定了与风味相关的关键挥发性有机化合物 (VOC). 脂肪酸概况与这些挥发性有机化合物相关,使得米的气味预测成为可能.

关键词:
脂肪酸是一种脂肪酸.机器学习 机器学习米的香味,就是米的香味.挥发性有机化合物 挥发性有机化合物

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