Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

Ampuero, 2003, The electronic nose applied to dairy products: A review, Sensors and Actuators B: Chemical, 94, 1, 10.1016/S0925-4005(03)00321-6 Bryant, 2011, Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS, Food Chemistry, 124, 501, 10.1016/j.foodchem.2010.06.061 Chen, 2017, Optimization of key aroma compounds for dog food attractant, Animal Feed Science and Technology, 225, 173, 10.1016/j.anifeedsci.2016.12.005 Chen, 2018, Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose, Food Research International, 105, 605, 10.1016/j.foodres.2017.11.054 Chen, 2010, The influence of yeast strains on the volatile flavor compounds of Chinese rice wine, Journal of the Institute of Brewing, 116, 190, 10.1002/j.2050-0416.2010.tb00417.x Choi, 2018, Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi), Applied Biological Chemistry, 61, 91, 10.1007/s13765-017-0339-z De-La-Fuente-Blanco, 2016, On the effects of higher alcohols on red wine aroma, Food Chemistry, 210, 107, 10.1016/j.foodchem.2016.04.021 Fan, 2018, Quality of fresh rice noodles fermented with Lactobacillus Plantarum: II. Eating quality, Journal of the Chinese Cereals and Oils Association, 33, 7 Fu, 2008, Asian noodles: History, classification, raw materials, and processing, Food Research International, 41, 888, 10.1016/j.foodres.2007.11.007 Giannetti, 2017, Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy, Food Control, 78, 215, 10.1016/j.foodcont.2017.02.036 Gibson, 2018, Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers, Journal of Cereal Science, 83, 130, 10.1016/j.jcs.2018.08.009 Hong, 2014, Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches, Journal of Food Engineering, 126, 89, 10.1016/j.jfoodeng.2013.11.008 Iizuka-Furukawa, 2017, Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice, Journal of Bioscience and Bioengineering, 123, 209, 10.1016/j.jbiosc.2016.09.002 Keatkrai, 2010, Volatile profile of khanom jeen, Thai fermented rice noodles, and the changes during the fermentation process, ScienceAsia, 36, 46, 10.2306/scienceasia1513-1874.2010.36.046 Kim, 2015, Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions, Food Science and Biotechnology, 24, 1565, 10.1007/s10068-015-0202-0 Kim, 2014, Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines, Journal of the Institute of Brewing, 120, 537 Li, 2017, Novel method for the producing area identification of Zhongning Goji berries by electronic nose, Food Chemistry, 221, 1113, 10.1016/j.foodchem.2016.11.049 Liu, 2018, Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto, Food Research International, 112, 175, 10.1016/j.foodres.2018.06.033 Loutfi, 2015, Electronic noses for food quality: A review, Journal of Food Engineering, 144, 103, 10.1016/j.jfoodeng.2014.07.019 Lu, 2008, Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles, Journal of the Science of Food and Agriculture, 88, 2134, 10.1002/jsfa.3325 Lu, 2003, Influence of natural fermentation on physico-chemical characteristics of rice noodles, International Journal of Food Science & Technology, 38, 505, 10.1046/j.1365-2621.2003.00701.x Lu, 2005, The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles, International Journal of Food Science & Technology, 40, 985, 10.1111/j.1365-2621.2005.01032.x Lu, 2008, Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China, Journal of Applied Microbiology, 105, 893, 10.1111/j.1365-2672.2008.03814.x Lu, 2009, Elucidation of fermentation effect on rice noodles using combined dynamic viscoelasticity and thermal analyses, Cereal Chemistry, 86, 70, 10.1094/CCHEM-86-1-0070 Madrera, 2015, Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts, LWT-Food Science and Technology, 64, 1342, 10.1016/j.lwt.2015.07.056 Maga, 1984, Rice product volatiles: A review, Journal of Agricultural and Food Chemistry, 32, 964, 10.1021/jf00125a002 Mahattanatawee, 2014, Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD, Food Chemistry, 154, 1, 10.1016/j.foodchem.2013.12.105 Monsoor, 2004, Volatile component analysis of commercially milled head and broken rice, Journal of Food Science, 69, 632, 10.1111/j.1365-2621.2004.tb09911.x Mouret, 2015, Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations, Biochemical Engineering Journal, 103, 211, 10.1016/j.bej.2015.07.017 Niu, 2017, Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination, Food Chemistry, 233, 204, 10.1016/j.foodchem.2017.04.103 Pei, 2016, Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose, LWT-Food Science and Technology, 72, 343, 10.1016/j.lwt.2016.05.004 Pico, 2015, Wheat bread aroma compounds in crumb and crust: A review, Food Research International, 75, 200, 10.1016/j.foodres.2015.05.051 Qiu, 2015, Comparison of ELM, RF, and SVM on E-nose and E-tongue to trace the quality status of mandarin (Citrus unshiu Marc.), Journal of Food Engineering, 166, 193, 10.1016/j.jfoodeng.2015.06.007 Sawatari, 2005, Development of fermented instant Chinese noodle using Lactobacillus plantarum, Food Microbiology, 22, 539, 10.1016/j.fm.2005.01.004 Sijia, 2014, Detection of furan levels in select Chinese foods by solid phase microextraction-gas chromatography/mass spectrometry method and dietary exposure estimation of furan in the Chinese population, Food and Chemical Toxicology, 64, 34, 10.1016/j.fct.2013.11.012 Srikaeo, 2018, Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles, International Journal of Biological Macromolecules, 109, 517, 10.1016/j.ijbiomac.2017.12.121 Steen, 2017, Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee, Food Chemistry, 219, 61, 10.1016/j.foodchem.2016.09.113 Wen, 2014, Free and glycosidically bound aroma compounds in cherry (Prunus avium L.), Food Chemistry, 152, 29, 10.1016/j.foodchem.2013.11.092 Wu, 2013, Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea, Food Science and Biotechnology, 22, 917, 10.1007/s10068-013-0164-z Xu, 2017, An Optimization of the MOS electronic nose sensor array for the detection of Chinese pecan quality, Journal of Food Engineering, 203, 25, 10.1016/j.jfoodeng.2017.01.023 Yi, 2017, Effect of pure culture fermentation on qualities of rice noodle, Food Science, 38, 20 Yi, 2017, Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles, Cereal Chemistry, 94, 349, 10.1094/CCHEM-07-16-0187-R Yu, 2007, Discrimination of LongJing green-tea grade by electronic nose, Sensors and Actuators B: Chemical, 122, 134, 10.1016/j.snb.2006.05.019 Zeng, 2007, Direct extraction of volatiles of rice during cooking using solid-phase microextraction, Cereal Chemistry, 84, 423, 10.1094/CCHEM-84-5-0423 Zhang, 2018, Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments, Food Chemistry, 258, 260, 10.1016/j.foodchem.2018.03.056 Zhang, 2017, Determination of potential off-flavour in yeast extract, LWT-Food Science and Technology, 82, 184, 10.1016/j.lwt.2017.04.030 Zheng, 2018, Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter, Food Research International, 114, 64, 10.1016/j.foodres.2018.07.060 Zheng, 2018, Dynamic correlations between microbiota succession and flavor development involved in the ripening of kazak artisanal cheese, Food Research International, 105, 733, 10.1016/j.foodres.2017.12.007 Ziółkowska, 2016, Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods, Food Chemistry, 213, 714, 10.1016/j.foodchem.2016.06.120