HIGHLIGHTS
- who: Zichen Zheng from the (UNIVERSITY) have published the paper: Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor, in the Journal: (JOURNAL)
- what: The study by Maraval et_al aimed to complete the analysis of flavor VOCs of cooked rice released by two fragrant rice samples (Aychade and Fidji) from the Camargue region and compare them with those of a well-known Asian fragrant rice cultivar (Thai). The aroma of cooked rice is affected by the type of rice, pre-harvest conditions, post-harvest conditions and processing properties (Champagne 2008), as the . . .
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