Despite the popularity of Jasmine rice, changes in the flavor of Jasmine rice in storage remain unclear. Herein, the major aroma-active compounds in Jasmine rice combined with odor activity values and detection frequencies analysis were discriminated. Furthermore, the major aroma-active compounds and taste components of rice stored were investigated. Results showed that seven components, namely, hexanal, octanal, nonanal, (E)-2-octenal, decanal, 1-heptanol, and 1-octanol were identified as major aroma-active compounds. Various volatiles in rice samples under different storage conditions increased at different rates, and high temperature promoted these changes. The main taste components of rice, such as soluble sugars and free amino acids, changed during storage. These changes may influence the sweet and umami tastes of stored rice. Electronic tongue was suited to classify Jasmine rice during storage and predict the values of umami and sweet amino acid, but was unsuited to predict the values of sucrose, glucose, fructose, and bitter amino acids.

尽管茉莉香米大受欢迎，但茉莉香米在存储中的风味变化仍不清楚。本文将茉莉香米中主要的香气活性化合物与气味活性值和检测频率分析相结合。此外，还调查了所储存大米的主要香气活性化合物和味道成分。结果表明，己醛，辛醛，壬醛，（E）-2-辛烯醛，癸醛，1-庚醇和1-辛醇七个成分被确定为主要的香气活性化合物。大米样品在不同储存条件下的各种挥发物以不同的速率增加，而高温促进了这些变化。大米的主要味道成分，例如可溶性糖和游离氨基酸，在储存期间会发生变化。这些变化可能会影响米饭的甜味和鲜味。