Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Volatile compounds in raw and cooked black rice (cv. Sintoheugmi) samples with different degrees of milling (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were investigated by headspace solid-phase microextraction and gas chromatography–mass spectrometry. A total of 101 volatile compounds were found. Among them, 44 compounds found in raw black rice were absent in cooked black rice and 20 compounds were newly formed in cooked black rice. The 8 identified major odor-active volatile compounds in raw and cooked black rice included 3 phenols (guaiacol, 4-vinylphenol, and 2-methoxy-4-vinylphenol), 2 benzenes (benzaldehyde and p-xylene), 2 furans (2-butylfuran and 2-pentylfuran), and 1 terpene (calamenene). Additionally, fatty acid oxidation products such as hexanal, 2-nonenal, octanal, and 2-pentylfuran were found in raw and cooked black rice samples. The relative concentrations of these volatile compounds were significantly higher in step 0 than in step 2 of raw and cooked black rice (p < 0.05). Partially milled cooked black rice (i.e., step 1) contained ~ 80% guaiacol (a favorable unique black rice flavor) of unpolished rice (step 0), with similar levels of several lipid oxidation indicator volatile products (e.g., 2-nonenal and 2-pentyl furan) of fully milled rice (step 2). Thus, partially milled black rice should be consumed rather than fully milled black rice.