ReviewRice (New York, N.Y.)2022
Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor.
Review in Rice (New York, N.Y.), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 40 citations in OpenAlex.
- Shiso (Food science & nutrition · 2026Article
- Degree of milling-oriented framework for aroma regulation in Daohuaxiang rice.Food chemistry: X · 2026Article
- Revealing the Formation Mechanism of Key Metabolites During Japonica Rice Storage Driven by Microbial Functional Genes.Metabolites · 2026Article
- Foodomics of Rice Grains in Astrobiology: Spaceflight-Induced Modulation of Aroma, Texture, and Protein Digestibility in Thai Landrace Rice (466HM) Aboard the Shijian-19 (SJ-19) Low Earth Orbit Mission.Life (Basel, Switzerland) · 2026Article
- Comparative Study of Key Aroma Components in Rice of Different Aroma Types Using Flavor Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations.Frontiers in nutrition · 2026Article
- Genetic Regulation and Breeding Application of Medium-Chain Fatty Acids Metabolism in Rice.Biology · 2025Review
- Discrimination of different varieties of rice in Wuchang area based onFood chemistry: X · 2025Article
- Identification of the instrumental quality and the sensory difference between homemade cooked rice and aseptic-packaged cooked rice.Food science & nutrition · 2025Article
- Metabonomic and transcriptomic profiling reveals amino acid metabolism affects the quality of premium japonica rice varieties in Northeast China.Food chemistry. Molecular sciences · 2024Article
- Action plan strategies for a new approach to the combination of yeast and ultrasonic waves for the reduction of heavy metal residues in rice.Scientific reports · 2024Article
- Decorated-Induced Oxygen Vacancy Engineering for Ultra-Low Concentration Nonanal Sensing: A Case Study of La-Decorated BiAdvanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Article
- Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds.Foods (Basel, Switzerland) · 2024Article
- Metabolome and Transcriptome Unveil the Correlated Metabolites and Transcripts with 2-acetyl-1-pyrroline in Fragrant Rice.International journal of molecular sciences · 2024Article
- Application of Silicon Influencing Grain Yield and Some Grain Quality Features in Thai Fragrant Rice.Plants (Basel, Switzerland) · 2024Article
- Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor.Foods (Basel, Switzerland) · 2024Article
- Analysis of rice characteristic volatiles and their influence on rice aroma.Current research in food science · 2024Article
- The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Foods (Basel, Switzerland) · 2023Article
- Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking.Foods (Basel, Switzerland) · 2023Article
- Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars.Frontiers in plant science · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.