Table 5 Overview of detection methods of characteristic flavor in cooked rice

GC-MS

High sensitivity, strong qualitative ability and convenient daily maintenance

Relative high cost for purchase and restriction for widely use as the operation temperature limit (Gruber et al. 2020; Valdez. 2021)

Zeng et al. (2008), Zeng et al. (2009), Tsuchida and Kuwahara. (2019), Yu et al. (2021)

HS-SPME

Low detection limit, relative high sensitivity, simplicity, speed, wider compound coverage, and higher throughput, simple operation and fast test speed, basically no solvent, little environmental pollution, less sample consumption

Sulfur and sulfide compounds cannot be detected (De Giovanni and Marchetti. 2020)

Zeng et al. (2008) and Zeng et al. (2009)

E-nose

Low cost, accurate, fast, reliable and portble

Data collection are tedious and labor intensive, data collection from different sources, the e-nose performance is highly affected by temperature modulation (Al-Dayyeni et al. 2021; Lei and Zhang. 2015)

Chen et al. (2021) and Jana et al. (2015)

GC-O-MS

Identification of key aroma-active compounds accurately, capable of illustrate relationship between odorants and sensory properties

Limited scope of application, need to train professionals to operate (Song and Liu. 2018)

(Hu et al. 2020)

Sensory evaluation

With subjective characteristics

Low reproducibility and poor accuracy

Guo et al. (2020) and Ma et al. (2020)