文摘
A strategy using HHP to maintain rice flavor of GBR was proposed. Germination decreased most of aromas in BR, but HHP greatly enhanced that of GBR. Aldehydes, alcohols and ketones were major volatiles in GBR increased by HHP. Chemometrics clearly separated BR, GBR and HHP-treated GBR grains by aroma profiling. PLS-DA confirmed 4-vinylguaiacol as a bio-marker for BR germination.