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Volatile Organic Compounds in Japonica Rice and Their Influence on Flavor Substances and Sensory Characteristics of Beer

BAI Yanlong TANG Zixuan ZHOU Yin ZHU Dawei HU Xianqiao CHEN Mingxue QIU Ran SHAO Yafang

水稻科学（英文版）2026，Vol.33Issue(2)：168-172,中插67-中插74,13.

水稻科学（英文版）2026，Vol.33Issue(2)：168-172,中插67-中插74,13.DOI:10.1016/j.rsci.2026.01.002

Volatile Organic Compounds in Japonica Rice and Their Influence on Flavor Substances and Sensory Characteristics of Beer

BAI Yanlong ¹TANG Zixuan ²ZHOU Yin ²ZHU Dawei ²HU Xianqiao ²CHEN Mingxue ²QIU Ran ¹SHAO Yafang²

作者信息

1. China Resources Snow Breweries Company Limited,Beijing 100005,China
2. China National Rice Research Institute,Hangzhou 310006,China
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摘要

引用本文复制引用

BAI Yanlong,TANG Zixuan,ZHOU Yin,ZHU Dawei,HU Xianqiao,CHEN Mingxue,QIU Ran,SHAO Yafang..Volatile Organic Compounds in Japonica Rice and Their Influence on Flavor Substances and Sensory Characteristics of Beer[J].水稻科学（英文版）,2026,33(2):168-172,中插67-中插74,13.

基金项目

This study was supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004),the Enterprise Cooperation Project,China(Grant No.HRJYH-202330),the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014),and the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).The authors thanked Prof.CHEN Hongqi at the Rice Products Quality Inspection and Testing Centre,China National Rice Research Institute,for supporting sample collection. （Grant No.LTGN24C020004）

水稻科学（英文版）

ISSN：1672-6308

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