Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics

Alterations in the degrees of milling (DOM) could significantly influence the odor of rice. A gas chromatography-mass spectrometry (GC-MS)-based untargeted metabolomics method has been effectively employed to identify the differential volatiles among rice from various origins or varieties, although it has not been utilized to identify the differential volatiles among cooked rice with different DOM.