Volatile Component Analysis of Commercially Milled Head and Broken Rice

The volatile components of commercially milled head and broken rice samples and the effect of water washing on volatile components were investigated over 30 d of storage at 37°C and 70% relative humidity. Pentanal, pentanol, hexanal, pentylfuran, octanal, and nonanal were the major volatile components identified by gas chromatography‐mass spectrometry (GC‐MS) analysis in both head and broken rice samples. The concentration of volatile components was greater in broken rice than in head rice and increased significantly during the storage period for both rice types. Water washing was found to be effective in reducing the volatile components for both head and broken rice.