Table 4 Summary of evaluation methods for identifying VOCs in cooked rice

HS-SPME/GC-MS

Brown rice

Hexanal, nonanal and 2-pentylfuran

The high pressure cooking (60, 70 and 105 kpa), the low pressure cooking (30, 40 and 50 kpa)

Yu et al. (2021)

GC

Soybean-rice mixture

–

Cooked by two types of rice cookers: an erc (lj-mg0402) and an eprc (ljp-sa063e)

Kim et al. (2015)

HS-SPME/GC-MS

Three japanese rice cultivars, nihonbare, koshihikari, and akitakomachi

Indole and 2-acetyl-1-pyrroline

Cooked by sra18h automatic electric rice cooker during four stages

Zeng et al. (2008)

SPME/GC-MS

The akitakomachi cultivar of paddy rice (Oryza sativa L.)

n-nonanal and hexadecanoic acid

Cooked by sra18h automatic electric rice cooker during four stages

Zeng et al. (2007)

GC-MS/FT-IR

Koshihikari (polished rice)

Hexanal, heptanal, octanal, nonanal

Cooked by ih rice cooker (sr-spx104, panasonic)

Tsuchida and Kuwahara (2019)

Sensory evaluation/E-nose/ HS-SPME/(GC-MS/MS)/SEM

Brown rice (japonica rice)

Furans and pyrazines

roasted by different time and temperature

Shi et al. (2018)

E-nose

Kaminibhog, radhunipagal, govindobhog, sitabhog et al

–

Cooked at 100 °C for 20 min

Jana et al. (2015)

HS-GC-TOF MS/ HS-SPME-GC-TOF MS/ Sensory evaluation

Eight types of rice samples (zhongzao 39, yuexiuyou 376, nanjingxiangzhan et al.)

2-acetyl-1-pyrroline

Cooked according to the agricultural industry standard of china ny/t 596–2002 “aromatic rice” with some modification

Guo et al. (2020)

OSME/GC-O/ SPME/GC-MS

Aromatic rice iac 500

2-acetyl-1-pyrroline

Cooked in an electric pan (mondial, são paulo, brazil) with water at a ratio of 1:2.5 (100 g rice/250 ml water)

Dias et al. (2021)

FGC E-Nose/HS-SPME-GC-MS

Rice produced by yihai kerry co., ltd. (wuchang, heilongjiang, china)

2-acetyl-1-pyrroline and aldehydes

Cooked using an automatic rice cooker (cfxb50fc8055-75, zhejiang supor limited by share ltd., hangzhou, zhejiang, china)

Ma et al. (2020)

GC-MS/GC-O

Three scented cultivars (aychade, fidji, and giano) and a common nonscented cultivar (ruille)

2-acetyl-1-pyrroline, hexan-1-ol, indole and phenol

Rice (5 g) and mineral water (volvic, 10 ml) were cooked in open steam for 20 min

Maraval et al. (2008)

Sensory evaluation /QDA

Brown rice

–

Cooked using an ih rice cooker (sr-fd106, panasonic corporation) without soaking

Honma et al. (2019) and Sinelli et al. (2006)

FT-NIR spectroscopy/E-nose

Milled, parboiled and quick-cooking rice (Oryza sativa L. japonica)

–

Soaked in 1650 ml of water and cooked in a rice cooker for times up to 1320, 1200 and 900 s, respectively

Sinelli et al. (2006)

HS-SPME/GC-MS

Aseptic-packaged cooked rice

2-acetyl-1-pyrroline

Microwaved (model kr-g20ew; daewoo electronics co., south korea) for 120 s at 700 w

Lee et al. (2019b)

Sensory evaluation/Shortwave NIR

Jasmine rice

–

Home electronic rice cookers (rc-10 mm; toshiba, thailand)

Lapchareonsuk and Sirisomboon. (2014)

SDE/GC/GC-MS

Rice (Oryza sativa L. japonica) harvested in niigata prefecture, japan

–

Cooked in an aluminium cup by an automatic electric rice cooker (toshiba model rc-4b)

Tsugita et al. (1983)

GC-O/GC-MS

Twenty-six japonica rice varieties

2-acetyl-1-pyrroline

Cooked according to a national standard method gb/t 15,682–2008

Zhao et al. (2022)

SDE/DHS/GC-MS

Korean non-aromatic rice

2-methyl-3-furanthiol and 2-acetyl-1-pyrroline

Boiling by adding 200 ml deodorized distilled water

Park et al. (2010)

HS-SPME-GC-MS/MS

Ten cooked rice samples

2-acetyl-1-pyrroline, ethyl butyrate, ethyl 3-methylbutanoate, ethyl benzoate and 2-methylnaphthalene

Boiling by adding 0.25 ml of ultra-pure water with 1 g rice grain sample

Kasote et al. (2021)

SPME GC-O, GC-PFPD

Jasmine rice (khao dawk mali 105)

2-acetyl-1-pyrroline

Cooked in a rice cooker (black & decker, model no. rc3406) at 100 °C, for 18 min

Mahattanatawee and Rouseff (2014)