Zheng Zichen, Zhang Chao, Liu Kewei, Liu Qiaoquan
College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China.
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China.
Rice (N Y). 2022 Oct 29;15(1):53. doi: 10.1186/s12284-022-00602-3.
Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
水稻（Oryza sativa L.）作为中国主要的细粮，在品质方面备受关注。大米通常在煮熟后食用，是一种常见的主食。如今，人们对米饭的要求更多地集中在口感特征和品质上。此外，香气是主要的感官参考点之一，是人们判断米饭最直观的方式。通过整合和分析近五年米饭香气识别的研究，本文阐述了米饭中风味物质的提取和鉴定方法（感官评价法、气相色谱 - 质谱联用仪、固相微萃取、金属氧化物半导体传感器、电子鼻等），作为米饭的加工方法和特性，同时也总结了不同条件下米饭的挥发性有机化合物。
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