{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T12:14:31Z","timestamp":1792844071870,"version":"4.5.0"},"reference-count":58,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T00:00:00Z","timestamp":1745452800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research &amp; Development Program of China","award":["2021YFD2100902"],"award-info":[{"award-number":["2021YFD2100902"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Embryo rice, as a product of processing rice, improves palatability and retains the nutritional characteristics of brown rice. However, the storage period of embryo rice is only 30 d at room temperature. To delay the deterioration in the quality of embryo rice during storage, this study used polyethylene terephthalate\/aluminum foil\/polyethylene (PET\/AL\/PE) to vacuum-package embryo rice, and analyzed the quality changes under 25 or 4 \u00b0C storage conditions. At the same time, volatile compound analysis and transcriptomic analysis were integrated to explore the quality deterioration mechanism of embryo rice during storage. The electronic nose results showed that the odor of embryo rice changed significantly during different storage periods (p &lt; 0.05). A total of 72 volatile compounds were identified by Headspace\u2013Solid-Phase Micro-Extraction\u2013Gas Chromatography\u2013Mass Spectrometry (HS-SPME-GC-MS), with 2-pentylfuran, naphthalene, and styrene contributing the most in the early stage, and 2-hexenal, nonanal, trans-2-nonenal, and ethanol contributing more in the later stage. Correlation analysis showed that fatty acids, malondialdehyde (MDA), lipase, and ferric-reducing antioxidant power (FRAP) were positively correlated with aldehydes and acids (p &lt; 0.05), while catalase (CAT) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were negatively correlated (p &lt; 0.05). This was mainly because the oxidative decomposition of lipids and the weakening of antioxidant capacity would lead to the accumulation of aldehydes. In the Mantel test analysis, color had the strongest correlation with volatile compounds, followed by taste value, and finally texture. In transcriptomic analysis, lipid synthesis and metabolism were key pathways for the storage deterioration of embryo rice, and the LOX gene played an important regulatory role. These results can provide a theoretical basis for the evaluation of quality and selection of storage method of embryo rice.<\/jats:p>","DOI":"10.3390\/foods14091482","type":"journal-article","created":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T08:08:41Z","timestamp":1745482121000},"page":"1482","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Integrated Volatile Compounds and Transcriptional Gene Analysis Elucidate the Deterioration Mechanism of Embryo Rice During Storage"],"prefix":"10.3390","volume":"14","author":[{"given":"Xiyuan","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tingting","family":"Su","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lixue","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xindi","family":"Mu","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8043-456X","authenticated-orcid":false,"given":"Lidong","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"},{"name":"National Coarse Cereals Engineering Research Center, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baijun","family":"Wang","sequence":"additional","affiliation":[{"name":"Heilongjiang Beidahuang Rice Industry Group Co., Ltd., Harbin 150000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Di","family":"Yao","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"},{"name":"National Coarse Cereals Engineering Research Center, Daqing 163319, China"},{"name":"Key Laboratory of Agricultural Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changyuan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China"},{"name":"National Coarse Cereals Engineering Research Center, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,24]]},"reference":[{"key":"ref_1","first-page":"174","article-title":"Study on Optimization of Preparation Technology and Quality Characteristics of Selenium-enriched Rice with Retained Germ","volume":"44","author":"Liu","year":"2023","journal-title":"Shipin Gongye Keji"},{"key":"ref_2","first-page":"62","article-title":"Difference analysis of key aroma compounds between Thai fragrant rice and common rice based on odor activity values","volume":"14","author":"Xia","year":"2023","journal-title":"Shipin Anquan Zhiliang Jiance Xuebao"},{"key":"ref_3","first-page":"1617","article-title":"Comprehensive Analysis of the Impact of Protein Oxidation on Edible Quality of Germinated Rice during Storage and Its Correlation","volume":"38","author":"Hong","year":"2024","journal-title":"Henong Xuebao"},{"key":"ref_4","first-page":"248","article-title":"Lipid oxidation and changes of volatile substances of germ rice during storage","volume":"50","author":"Hong","year":"2024","journal-title":"Shipin Yu Fajiao Gongye"},{"key":"ref_5","first-page":"90","article-title":"Study on storage stability of rice with remained germ","volume":"36","author":"Zhu","year":"2023","journal-title":"Cereals Oils"},{"key":"ref_6","first-page":"108","article-title":"Analysis of the Storage Property, Physiological, Biochemical Indicators Parameters and the Pasting Characteristics of Rice in Different Storage Time","volume":"35","author":"Zhou","year":"2020","journal-title":"Zhongguo Liangyou Xuebao"},{"key":"ref_7","unstructured":"Gao, M.H. 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