Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China

Abstract Background and Objectives The texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice. Findings The sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)‐2‐heptenal, octanal, and (E)‐2‐octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)‐2‐dodecenal were positively correlated with cohesiveness. Conclusion Aroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.