2026-10-14T02:26:53Z https://www.scidb.cn/oai

10.57760/sciencedb.45901 2026-08-10T15:25:24Z

2026-08-10 Establishment of analytical method for flavor compounds in rice and analysis of flavor compounds in fragrant rice doi:10.57760/sciencedb.45901 en 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. 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.  fragrant rice; flavor compounds; headspace solid-phase microextraction; gas chromatography-mass spectrometry; flavor characteristics analysis He Hao PUBLIC https://creativecommons.org/licenses/by-nc-nd/4.0/ dataset Science Data Bank