Analysis of Volatile Compounds of Flour and Porridge According to Different Types of Rice Flour using Electronic Nose

Electronic (e)-nose analysis is an easier and quicker method for predicting the difference degree between samples because it can detect small changes in sample components. In this study, the changes in the volatile components of different types of rice flour were investigated by comparing the aromatic compounds of nonglutinous, floury, and soft rice types with e-nose analyses.