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May 29, 2026Journal of the Korean Society of Food Science and NutritionOpen Access

Flavor Pattern Analysis of Rice Bran Extracts Using Electronic Sensors: Effects of Roasting Degree and Brewing Method

Younglan Ban Hyeonjin Park Se Young Yu Hee Sung Moon S K Kim Eui-Cheol Shin

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Key Points

This research aims to explore the impact of different roasting degrees and brewing methods on the flavor profiles of rice bran extracts.
Utilized electronic sensors to measure flavor patterns in rice bran extracts
Varied roasting degrees and brewing methods during sample preparation
Conducted analyses to evaluate flavor intensity and characteristics
Found distinct flavor profiles associated with varying roasting degrees, indicating preference variations
Demonstrated that specific brewing methods enhance flavor extraction from rice bran extracts
Identified optimal combinations of roasting and brewing for improved flavor satisfaction

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Implication

Analyzes flavor profiles of rice bran extracts by roasting degree and brewing method, suggesting optimal preparation techniques.

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Cite This Study

Ban et al. (2026) studied this question.

synapsesocial.com/papers/6a1bcf835783ba022b6fb9c2 https://doi.org/10.3746/jkfn.2026.55.5.445

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Multivariate Chemometric and <scp>FTIR</scp> Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein BarsOriginal Research · 2026 · 2 citations
2Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS‐SPME‐GC‐MS and HS‐GC‐IMSOriginal Research · 2026 · 1 citations
3Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses2024 · 4 citations
4Analysis of Flavor and Taste Patterns of Various Processed Animal Foods: Using the Electronic Tongue and NoseOriginal Research · 2024 · 2 citations
5Metabolite Profiling of Rice Bran from Four Rice Varieties as a Potential Feedstock for Biovanillin Production: A UV-Vis, FTIR-ATR, and Chemometric ApproachOriginal Research · 2025

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