{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T01:05:21Z","timestamp":1793754321778,"version":"4.6.1"},"reference-count":71,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T00:00:00Z","timestamp":1767744000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to analyze the volatile organic compounds (VOCs) for different rice aroma types using sensory evaluation, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) techniques, and to explore the material basis for the flavor differences. Based on the sensory evaluation results, rice aroma was categorized into three types, distinguished by their unique aroma compounds. Type A was characterized by a prominent sweet, popcorn aroma, type B by a more prominent cereal and starchy flavor, and type C by a more complex aroma. Untargeted metabolomics analysis using HS-SPME-GC-MS identified and characterized 74 volatile compounds. A comparison of A versus B versus C revealed 8 key aroma compounds, primarily alkanes, aldehydes, ketones, alcohols, and heterocyclic compounds. (E)-2-Octenal, 6-Undecanone, 2-Acetyl-1h-pyrrole, and P-menthan-1-ol in type A gave it a better sweet aroma, Dodecane, 2,6,10-trimethyl-, 1-Octen-3-one, and 2-Methyldecane in type B gave it a better starchy and cereal flavor. 2-Acetyl-1h-pyrrole, Heptacosane, and 1-Propanol in type C contributed to a complex aroma. GC-IMS analysis showed that the fingerprints of rice with different aroma types were significantly different. The VOCs of aroma type A contained (+)-limonene, 2-methylpyrazine, 2-pentanone, ethyl butanoate, n-pentanal, styrene, 1-butanol, 3-methyl-, acetate, 1-hexanal, 1-pentanol, and 2-heptanone, which gave it a better sweet aroma. The VOCs of aroma type C contained 1-octen-3-ol, 2,6-dimethyl pyrazine, 2-acetylpyridine, and ethyl hexanoate, which gave it a better complex aroma.<\/jats:p>","DOI":"10.3390\/foods15020200","type":"journal-article","created":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T08:26:56Z","timestamp":1767774416000},"page":"200","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Comparative Study of Key Aroma Components in Rice of Different Aroma Types Using Flavor Metabolomics"],"prefix":"10.3390","volume":"15","author":[{"given":"Shengmin","family":"Qi","sequence":"first","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China"},{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China"},{"name":"Grain Research and Development Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0818-7960","authenticated-orcid":false,"given":"Haibin","family":"Ren","sequence":"additional","affiliation":[{"name":"Grain Research and Development Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haiqing","family":"Yang","sequence":"additional","affiliation":[{"name":"Grain Research and Development Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianhui","family":"Zhang","sequence":"additional","affiliation":[{"name":"Grain Research and Development Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China"},{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108924","DOI":"10.1016\/j.foodres.2019.108924","article-title":"A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review","volume":"130","author":"Verma","year":"2020","journal-title":"Food Res. 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