{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T11:17:14Z","timestamp":1771672634251,"version":"3.50.1"},"reference-count":44,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,12,3]],"date-time":"2024-12-03T00:00:00Z","timestamp":1733184000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32102198"],"award-info":[{"award-number":["32102198"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a research hotspot. Despite the remarkable scientific interest in this topic, only a few of the numerous studies focus on commercially available products. This study examined the nutritional quality, physical and chemical properties, cooking characteristics, and eating quality of four commercially available hot-selling rice types, both selenium-enriched and non-selenium-enriched, and discovered that selenium-enriched rice outperforms ordinary rice in terms of both nutritional quality and taste. In addition, we employed the gas chromatography\u2013ion mobility spectrometry (GC-IMS) technique to evaluate the volatile chemicals of rice. Some of the chemicals that made selenium-rich rice taste different from regular rice were pentanal, (E)-2-Hexen-1-ol, ethyl-3-methyl butanoate, 2-furan methanol acetate, ethyl heptanoate, ethyl hexanoate, methyl hexanoate, isopentyl pentanoate, and ethyl butyrate. We looked into the metabolite profiles of rice using LC-MS-based untargeted metabolomics to obtain a better idea of the different metabolites that are found in selenium-enriched rice compared to regular rice. We identified a total of 522 metabolites and screened 182, 227, and 100 differential metabolites in selenium-enriched (A) vs. non-selenium-enriched rice (B\/C\/D) groups, respectively. This study revealed that selenium primarily influenced the metabolism of D-amino acids, starch, sucrose, and linoleic acid in rice. This study systematically analyzed the quality differences between selenium-enriched and non-selenium-enriched rice available on the market. For consumers, it is essential to understand the quality of selenium-rich rice on the market to guide the purchase of rice.<\/jats:p>","DOI":"10.3390\/molecules29235703","type":"journal-article","created":{"date-parts":[[2024,12,3]],"date-time":"2024-12-03T10:52:30Z","timestamp":1733223150000},"page":"5703","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice"],"prefix":"10.3390","volume":"29","author":[{"given":"Yu","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qianqian","family":"Lian","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianji","family":"Zhao","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yanping","family":"He","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huang","family":"Dai","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7688-9112","authenticated-orcid":false,"given":"Xiuying","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6777-6848","authenticated-orcid":false,"given":"Wei","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jie","family":"Bi","sequence":"additional","affiliation":[{"name":"Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1111\/1541-4337.12439","article-title":"Impact of Postharvest Operations on Rice Grain Quality: A Review","volume":"18","author":"Tong","year":"2019","journal-title":"Compr. 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