Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.

Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explored the dynamic changes in these aromatic substances during the ripening stages of rice grains. In this study, we analyzed VOCs in rice grains across four ripening stages post-flowering using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 417 VOCs were identified, among which 65 were determined to be key aroma-active compounds based on relative odor activity value (rOAV) analysis. Most of these aroma-active compounds exhibited an accumulation pattern as the grains matured. Notably, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and 2-Methyloxolan-3-one had the largest rOAV values. Additionally, (Z)-6-nonenal, (Z,Z)-3,6-nonadienal, 2-thiophenemethanethiol, 5-methyl-2-furanmethanethiol, 2,2,6-trimethyl-cyclohexanone, and 3-octen-2-one were identified as potential key markers for distinguishing rice-grain maturity stages. Moreover, 2-acetyl-1-pyrroline (2-AP), heptanal, and 1-nonanol were identified as marker metabolites differentiating aromatic from non-aromatic brown rice. These findings contribute to a deeper understanding of the dynamic variation and retention of aroma compounds during rice-grain ripening, and they offer valuable insights into the improvement of fragrant rice varieties.