ArticleFoods (Basel, Switzerland)2026
The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Degree of milling-oriented framework for aroma regulation in Daohuaxiang rice.Food chemistry: X · 2026Article
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7 authors.
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Abstract
Medium-milled rice is increasingly valued for its health benefits and distinctive aroma, which differs from that of white rice because differences in milling degree modify the content of lipids and other aroma precursors. However, its aroma profile remains underexplored. This study aimed to systematically analyze aroma differences among four Simiao rice cultivars after medium milling (8% degree of milling) and to elucidate the chemical basis underlying consumer preference. Odor sensory evaluation identified Xiangzhuxiang as the cultivar with the highest aroma acceptance. Subsequently, gas chromatography-olfactometry-mass spectrometry and odor activity value analysis characterized the volatile profile, identifying 45 volatile compounds across the four cultivars, including 17 key odor-active components. Multivariate statistical analysis pinpointed the discriminating key odor-active compounds responsible for the superior aroma quality of Xiangzhuxiang. The results showed that (
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