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Updated: Jun 6, 2026
Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Analysis of key aroma attributes and characteristic volatile compounds in multiple rice varieties
Ying Zhou1, Junyu Lu2, Zhengyang Lian2
1Rice Product Quality Inspection and Testing Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, People's Republic of China; South China Agricultural University, College of Agriculture, Guangdong Provincial Key Laboratory of Plant Molecular Breeding, State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangzhou 510642, People's Republic of China.
Abstract:
The aroma of rice was a critical determinant of its quality and significantly influences consumer acceptance. This study investigated 21 rice varieties. A total of 85 volatile compounds were identified using solid-phase microextraction coupled with gas chromatography-mass spectrometry. Quantitative descriptive analysisrevealed five distinct aroma attributes. Through the screening of differential compounds between the high and low-aroma groups and subsequent correlation analysis and gas chromatography-olfactometry verification, a total of 19 volatile compounds were identified. Further addition tests supported that: hexanal, 2-butylfuran, 3-octen-2-one, E-2-octenal, E-2-decenal, and 2-butyl-2-octenal might serve as characteristic volatiles for the grassy aroma; 2-ethylfuran and 2-heptylfuran were candidate contributors to the nutty aroma; 2-acetyl-1-pyrroline (2-AP) and indole were identified as the dominant volatiles responsible for the popcorn and floral aromas, respectively. No volatile compounds correlated significantly with sweet aroma. This study provided a scientific basis for the aroma regulation and sensory evaluation of cooked rice.
