Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice

The work compared the aroma profiles of various rice cultivars, and investigated the impacts of milling process on the major volatile compounds and sensory profiles of Su100 rice. Results suggested that a total of 66 volatiles were identified in four rice cultivars, whereas 2-Acetyl-1-pyrroline (2-AP) was only detected in Su100 rice. With increasing the DOM, the contents of most volatile compounds and sensory attributes decreased. Electronic nose and gas chromatography-mass spectrometry (GC–MS) analysis revealed that esters, aldehydes, benzene derivatives and alcohols were dominant volatiles. 6% DOM rice had the greatest number of volatile compounds and best aroma properties. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model successfully distinguished the five rice samples varying in the DOM due to their aroma profiles. Moreover, 6 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and odor activity values (OAVs). Outcomes from this research contributed to a better understanding of the dynamic variation and retention of aroma compounds in rice processing.