Abstract
Four kinds of rice milled to different degrees (92, 85, 75 and 50% milled rice) were subjected after cooking to odor evaluation tests and to GC and GC-MS analyses by use of the Tenax GC trap and injection techniques. Forty volatile compounds were identified in cooked rice, and there were remarkable differences in both the odor of cooked rice and in the quantity of volatile components between 92 % milled rice and the other three degree of milling. The correspondence in odor evaluation tests and GC quantitative analysis suggests that the surface layer constitutents of the rice grain have an important role in the formation of the odor of cooked rice.
