Formation and release of cooked rice aroma

The sensory properties of cooked rice, especially the flavor quality, directly affect the palatability of cooked rice and the acceptability of consumers. As a complex system, the flavor of cooked rice is characterized by the combined effect of various volatile aroma compounds, non-volatile taste compounds, and texture, of which aroma is the most critical part of perceiving flavor. Starch, protein, and lipid are main components in rice, while the mechanisms by which these components contribute to cooked rice aroma are poorly understood in many cases. During cooking, the formation of cooked rice aroma is closely related to complex chemical reactions among these components, including the Maillard reaction, lipid oxidation, and thermal degradation reactions, etc. This review expounds on the pathways of rice components participating in the formation of cooked rice aroma and analyzes the effects of protein, starch, and fat on aroma release in cooked rice matrix. And the effects of cooking methods and parameters on cooked rice aroma are summarized. The aim is to complete the aroma formation system of cooked rice and provide an in-depth idea for improving the flavor quality of instant rice and other rice products from the perspective of achieving a steady aroma and slow release.