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Data · dataset · 2026

Establishment of analytical method for flavor compounds in rice and analysis of flavor compounds in fragrant rice

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Using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry as the analysis platform, the pretreatment conditions (extraction head type, extraction temperature and time, desorption temperature) were systematically optimized.

Description

After establishing the optimal method, a total of 48 fragrant rice samples (including raw rice and rice morphology) collected from Hunan Province and control production areas such as Thailand, India, Pakistan, and China's Wuchang were tested, and 21 target substances were semi quantitatively analyzed using internal standard method. 

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Catalogue records · 1

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Inferred from text
Food sciences 71%
Provenance · 1 source records, 10 field assertions
SourceKeyLast seenRaw
ScienceDB10.57760/sciencedb.4590111 d agoJSON v1
FieldAssertionExtractorEvidence
concepts[field].anzsrc:group:3006enrichment · scidb cntaxonomy-embedding@1.0.0title+keywords+description (71%)
concepts[field].local:field:earth-environmentalmapping · scidb cnconnector:scidb_cn@1.0.0
concepts[field].local:field:engineeringmapping · scidb cnconnector:scidb_cn@1.0.0
concepts[field].local:field:humanitiesmapping · scidb cnconnector:scidb_cn@1.0.0
concepts[field].local:field:life-sciencesmapping · scidb cnconnector:scidb_cn@1.0.0
concepts[field].local:field:social-sciencemapping · scidb cnconnector:scidb_cn@1.0.0
descriptionsource · scidb cnconnector:scidb_cn@1.0.0/metadata/dc/description
license_textsource · scidb cnconnector:scidb_cn@1.0.0
publication_datesource · scidb cnconnector:scidb_cn@1.0.0
titlesource · scidb cnconnector:scidb_cn@1.0.0/metadata/dc/title