Integrated Volatile Compounds and Transcriptional Gene Analysis Elucidate the Deterioration Mechanism of Embryo Rice During Storage

Embryo rice, as a product of processing rice, improves palatability and retains the nutritional characteristics of brown rice. However, the storage period of embryo rice is only 30 d at room temperature. To delay the deterioration in the quality of embryo rice during storage, this study used polyethylene terephthalate/aluminum foil/polyethylene (PET/AL/PE) to vacuum-package embryo rice, and analyzed the quality changes under 25 or 4 °C storage conditions. At the same time, volatile compound analysis and transcriptomic analysis were integrated to explore the quality deterioration mechanism of embryo rice during storage. The electronic nose results showed that the odor of embryo rice changed significantly during different storage periods (<i>p</i> < 0.05). A total of 72 volatile compounds were identified by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), with 2-pentylfuran, naphthalene, and styrene contributing the most in the early stage, and 2-hexenal, nonanal, trans-2-nonenal, and ethanol contributing more in the later stage. Correlation analysis showed that fatty acids, malondialdehyde (MDA), lipase, and ferric-reducing antioxidant power (FRAP) were positively correlated with aldehydes and acids (<i>p</i> < 0.05), while catalase (CAT) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were negatively correlated (<i>p</i> < 0.05). This was mainly because the oxidative decomposition of lipids and the weakening of antioxidant capacity would lead to the accumulation of aldehydes. In the Mantel test analysis, color had the strongest correlation with volatile compounds, followed by taste value, and finally texture. In transcriptomic analysis, lipid synthesis and metabolism were key pathways for the storage deterioration of embryo rice, and the <i>LOX</i> gene played an important regulatory role. These results can provide a theoretical basis for the evaluation of quality and selection of storage method of embryo rice.