This study aimed to evaluate the impact of cooling rates (0.19, 1.27, 1.74 and 2.88°C/min) on the flavor of cooked rice during storage. The results obtained from flash gas chromatography electronic nose and sensory analysis showed that higher cooling rates prolonged rice fragrance retention, whereas faster deterioration of flavor acceptability of cooked rice was observed at lower cooling rates during storage. The contribution of 43 flavor compounds in cooked rice was validated in three parallel tests by gas chromatography-mass spectrometry combined with principal component analysis, which indicated that 2-acetyl-1-pyrroline and alcohols contributed to the fragrance, while aliphatic aldehydes (at high concentration), benzene derivatives, and acids were responsible for flavor deterioration. Partial least squares regression further identified that eight flavor compounds [(E,E)-2,4-decadienal, 2-butyl-2-octenal, 1-hexanol, 2-propyl-1-pentanol, 2-butyl-furan, geranylacetone, 2-acetylthiazole, and 2-acetyl-1-pyrroline] had significantly positive contributions to sensory evaluations, while nine flavor compounds [hexanal, octanal, (E)-2-octenal, decanal, (E)-5-methyl-4-hepten-3-one, n-hexadecanoic acid, ethylbenzene, o-xylene and p-xylene] had significantly negative contributions to sensory evaluations during storage (p < 0.05). The water migration and/or starch crystallization of cooked rice during storage affected by cooling rates were supposed to affect the release of the flavor compounds. These findings could provide a reference for the flavor preservation of instant rice.

这项研究旨在评估冷却速度（0.19、1.27、1.74和2.88°C / min）对米饭在存储过程中风味的影响。从闪蒸气相色谱电子鼻和感官分析获得的结果表明，较高的冷却速度可延长大米的香气保持力，而在较低的冷却速度下，可观察到煮熟的大米的风味可接受性会更快变差。通过气相色谱-质谱联用主成分分析的三个平行测试验证了米饭中43种风味化合物的贡献，表明2-乙酰基-1-吡咯啉和醇类有助于香气，而脂族醛（在高浓度下）浓度），苯衍生物和酸是造成风味下降的原因。p  ＜0.05）。储米过程中受冷却速率影响的米饭水分迁移和/或淀粉结晶被认为会影响风味化合物的释放。这些发现可为方便米的风味保存提供参考。