ArticleFood chemistry: X2024
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavorFood chemistry: X · 2026Article
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.Food chemistry: X · 2025Article
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Authors and funding
5 authors.
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Abstract
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly (
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