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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第一作者： Qiang,Xia

第一单位： Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: xqiang0713@hotmail.com.

作者： Qiang,Xia ^[1] ; Jun,Mei ^[2] ; Wenjuan,Yu ^[3] ; Yunfei,Li ^[4]

作者单位： Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: xqiang0713@hotmail.com. ^[1] Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: delightmay@hotmail.com. ^[2] Instrumental Analysis Centre, Shanghai Jiao Tong University, 800 Dongchuan RD, Shanghai 200240, China. Electronic address: wjyu@sjtu.edu.cn. ^[3] Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: yfli@sjtu.edu.cn. ^[4]

关键词 2-Acetyl-pyrroline (PubChem CID: 522834)2-Pentylfuran (PubChem CID: 19602)4-Vinylguaiacol (PubChem CID: 332)Germination HS-SPME-GC/MS Heptadecane (PubChem CID: 12398)Hexanal (PubChem CID: 6184)High hydrostatic pressure PCA PLS-DA Volatiles enhancement Whole-grain brown rice