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Communication Dans Un Congrès Année : 2010

Impact flavor compounds in cooked rice cultivars from Camargue area (France)

Résumé

Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)
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Dates et versions

hal-02757215 , version 1 (04-06-2020)

Identifiants

  • HAL Id : hal-02757215 , version 1
  • PRODINRA : 48626

Citer

Isabelle Maraval, Christian Mestres, Karine Gourrat Pernin, Fabienne Ribeyre, Renaud Boulander, et al.. Impact flavor compounds in cooked rice cultivars from Camargue area (France). 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland. 1 p. ⟨hal-02757215⟩
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