Characterization of key flavor components in flavor enhanced rice bran oil prepared by high-pressure steamed bran

Flavored oils are increasingly in demand in the market, whereas rice bran oil (RBO) offers a plain sensory experience. The present study introduced an innovative method by blending RBO with high-pressure steamed rice bran, achieving improved flavor without compromising its quality compared to the pressed and refined RBO. Comprehensive analyses using GC × GC-TOF-MS and GC-O techniques revealed that 9 key aroma compounds predominantly contributed to the distinct flavor, closely mirroring the characteristic volatiles found in aromatic rice. In particular, 2-acetyl-1-pyrroline (2-AP) and vanillin emerged as the predominant flavor contributors. Further analysis revealed that the content of 2-AP was closely related to the cultivar of bran and vanillin was influenced by the moisture and temperature parameters during preparation. This research not only elucidates the aromatic composition of rice aroma RBO but also holds significant implications for future studies and industrial applications aimed at enhancing the flavor of RBO. • Methodologies for preparation of flavored RBO were explored. • Quality of rice aroma RBO (by high-pressure steamed bran) was acceptable. • 9 key aroma compounds in RBO A were identified by GC∗GC-TOF-MS and GC-O. • 2-acetyl-1-pyrroline and vanillin emerged as the predominant flavor contributors.