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Thus, in this study, to advance the breed of new superior japonica rice varieties, the differences in the rice quality, processing characteristics, and flavor characteristics between 12 newly\u2010bred varieties (H2\u201036, H2\u201042, H2\u201053, H2\u201059, H2\u201063, H2\u201073, H2\u201074, H2\u201079, H2\u201081, H2\u201082, H2\u201089, and H2\u201091) and 1 commercial variety (Kenyu38) were analyzed. The results indicated that H2\u201042 has a reasonable length\u2010to\u2010width ratio (1.51), high rice yield, good color, reasonable amylose, protein content, excellent water existence index, accessible storage, and the highest taste value. Electronic nose results showed significant differences in aldehydes, ketones, and alcohols among 13 rice varieties. Aroma analysis results showed that H2\u201042 had the highest\n                      <jats:italic>n<\/jats:italic>\n                      \u2010hexanal (14.63\u00a0\u00b5g\/kg), (\n                      <jats:italic>E<\/jats:italic>\n                      ,\n                      <jats:italic>E<\/jats:italic>\n                      )\u20102,4\u2010nonadienal (37.24\u00a0\u00b5g\/kg), nonanal (19.93\u00a0\u00b5g\/kg), and decanal (4.81\u00a0\u00b5g\/kg); those were important aroma components in cooked rice. The Pearson correlation analysis showed that hardness, springiness, cohesiveness, trough viscosity, peak time, and pasting temperature were the crucial factors that affected rice quality. According to partial least squares regression analysis, total color change, final viscosity, setback, (\n                      <jats:italic>E<\/jats:italic>\n                      )\u20102\u2010heptenal, and 2\u2010methyl\u2010undecanol were the most important factors that distinguished the rice quality. In conclusion, H2\u201042 rice was better apparent quality, processing characteristics, and aroma compounds. Therefore, H2\u201042 has the potential for identification and promotion.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The results from this study will provide data support for the cultivation, application, and quality improvement of high\u2010quality rice varieties. In addition, it gives new ideas and methods for studying rice eating quality.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16396","type":"journal-article","created":{"date-parts":[[2022,12,17]],"date-time":"2022-12-17T04:15:49Z","timestamp":1671250549000},"page":"133-146","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics"],"prefix":"10.1111","volume":"88","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3958-3114","authenticated-orcid":false,"given":"Sailimuhan","family":"Asimi","sequence":"first","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ren","family":"Xin","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4143-836X","authenticated-orcid":false,"given":"Zhang","family":"Min","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Sixuan","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qixin","family":"Lv","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng","family":"Lingqi","sequence":"additional","affiliation":[{"name":"Binhai Agricultural Research Institute Hebei Academy of Agricultural and Forestry Sciences  Tangshan Hebei China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,12,17]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/FOODS11121695"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15890"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13922"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161\u2010019\u201001581\u2010w"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1094\/CFW-54-1-0018"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127553"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2021.127793"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.03.018"},{"key":"e_1_2_8_10_1","unstructured":"China S.A.F.M. 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