Abstract
Flavor components in the steam generated during cooking rice grown in Hiroshima Prefecture, Hinohikari, in different years were identified and effects of long storage and washing method of rice before cooking on the flavor components were examined. In addition, the antioxidant potential of the flavor components were evaluated. The causative substances, such as aldehydes, alcohols, and fatty acids, of odor in old rice increased in increasing storage period. Furthermore, it was indicated that the increase in the number of polishing times in rice washing lowered the amounts of odor com-pounds in the steam and the antioxidant potential of the components.
