Key-Marker Volatile Compounds in Aromatic Rice (<i>Oryza sativa</i>) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS.

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第一作者： Widiastuti,Setyaningsih

第一单位： Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.

作者： Widiastuti,Setyaningsih ^[1] ; Tomasz,Majchrzak ^[2] ; Tomasz,Dymerski ^[2] ; Jacek,Namieśnik ^[2] ; Miguel,Palma ^[3]

作者单位： Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia. ^[1] Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12 Str., 80-233 Gdańsk, Poland. ^[2] Department of Analytical Chemistry, Faculty of Sciences, IVAGRO, Campus del Rio San Pedro, University of Cadiz, Puerto Real, 11510 Cadiz, Spain. ^[3]

关键词 aromatic rice fractional factorial design multi-response optimisation principal component analysis volatile compounds

主题词气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);主成分分析(Principal Component Analysis);固相微萃取(Solid Phase Microextraction);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.3390/molecules24224180

PMID 31752176

发布时间 2020-04-30

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