Characterization of Key Aroma Compounds in Cooked Indica Rice by Sensory‐Directed Flavor Analysis and Construction of the Link Between Aroma Compounds and Sensory Attributes

Background and Objectives China's indica rice production is upgrading to premium quality, driven by consumer demand for better taste and cooking quality. As a key sensory trait alongside flavor and texture, aroma significantly impacts consumer preference. This study systematically characterized the key aroma compounds extracted using solid‐phase microextraction (SPME) and solvent‐assisted flavor evaporation (SAFE) methods in cooked indica rice, based on the principles of molecular sensory science. Findings Gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) identified 47 aroma compounds in cooked indica rice. Through quantitative analysis, odor activity value (OAV) determination, and aroma recombination/omission experiments, nine key aroma components were characterized: 2‐methylbutanal, hexanal, 2‐pentylfuran, nonanal, 1‐octen‐3‐ol, (E)‐2‐nonenal, (E)‐2‐decenal, acetoin, and 2‐acetyl‐1‐pyrroline. Sensory evaluation revealed seven cooked rice sensory characteristics: cooked grain, nutty, grassy, caramel, sweet, fruity, and floral. The PLSR analysis revealed that the key aroma compounds are closely correlated with sensory characteristics. Conclusions This study systematically elucidated the key aroma composition and sensory contributions of indica rice by integrating volatomics and sensory analysis. Significance and Novelty This study identified nine key aroma compounds and seven sensory attributes in cooked indica rice, establishing their quantitative relationships to support flavor optimization and sensory quality evaluation.