English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Six molds ( Aspergillus niger, Penicillium janthinellum, Penicillium alternatum, Penicillium funiculosum, Aspergillus flavus and Aspergillus parasitica ) were isolated from naturally fragrant rice for their characterization. Microbial volatile organic compounds (mVOCs) produced by the molds were determined by gas chromatography – ion mobility spectrometry (GC-IMS). With the help of statistical analysis and digital image processing, specific mVOCs with mildew information were automatically selected, and a discrimination model of moldy fragrant rice was established using chemometrics. The results showed that main mVOCs produced by the mold were alcohols, aldehydes, ketones, and esters. The moldy and normal fragrant rice samples were divided into two clusters in the principal component score diagram. The model developed by quadratic discriminant analysis indicated that the average recognition rate for test sample sets was 95.25%. In conclusion, the composition of mVOCs was used to characterize the mildew of fragrant rice. GC-IMS combined with chemometric tools is effective for the nondestructive discrimination of moldy fragrant rice which is significant for monitoring quality and storage.

Characteristic Fingerprint Analysis of the Moldy Odor in Guangxi Fragrant Rice by Gas Chromatography - Ion Mobility Spectrometry (GC-IMS)