Good eating quality is a highly desirable trait of rice which determines its commercial value and market share. However, the molecular basis of this trait remains largely unknown. Here, three high-quality conventional rice cultivars, including two superior eating quality cultivars Meixiangzhan-2 (MXZ) and Xiangyaxiangzhan (XYXZ), and one ordinary eating quality cultivar Huanghuazhan (HHZ), were analyzed by comparative metabolomics to identify the inherent mechanism for the formation of superior eating quality. The results showed 58.8% of common differential substances between MXZ vs HHZ and XYXZ vs HHZ were enriched in MXZ and XYXZ, whereas 39.2% of them were prominently decreased compared with HHZ, mainly including amino acids, carbohydrates, lipids, phenolamides, and flavonoids, which may be the primary factors leading to the differences of taste and flavor among these three cultivars. We also found that lysine derivatives and fatty acids may have a close relationship with taste. These results above provide important insights into the taste-forming mechanism of rice and will be beneficial for superior eating quality rice breeding.

良好的食用品质是大米的一项非常令人希望的特性，它决定了它的商业价值和市场份额。但是，该特性的分子基础仍然是未知的。在这里，通过比较代谢组学分析了三个优质的常规水稻品种，包括两个优良的食用质量品种Meixiangzhan-2（MXZ）和Xiangxiangxiangzhan（XYXZ），以及一个普通的食用质量品种黄花展（HHZ），以鉴定引起稻瘟病的内在机理。形成出众的饮食质量。结果表明，MXZ与HHZ之间以及XYXZ与HHZ之间的常见差异物质中58.8％富含MXZ和XYXZ，而与HHZ相比，它们显着减少了39.2％，主要包括氨基酸，碳水化合物，脂质，酚酰胺和类黄酮，这可能是导致这三个品种口味和风味差异的主要因素。我们还发现，赖氨酸衍生物和脂肪酸可能与味道密切相关。以上这些结果为水稻的味觉形成机理提供了重要的见识，并将有助于优质的食用水稻育种。