中文摘要：

采用固相微萃取与同时蒸馏提取两种方法,应用香气提取物分析结合气味活性值对米饭中的风味物质进行气相色谱-质谱分析,从而确定米饭风味中的关键风味化合物。结果表明,米饭中共鉴定出40种风味化合物,包括醛类13种、醇类7种、酮类3种、酯类4种、酚类4种,及吡啶、噻唑、吲哚、呋喃类等;醛类物质在米饭风味物质中的含量最大;2-乙酰基-1-吡咯啉是米饭中最主要的风味活性化合物。综合两种处理方式发现,2-乙酰基-1-吡咯啉、香草醛、1-辛烯-3-醇、壬醛、4-乙烯基苯酚、4-乙烯基创木酚、己醛、辛醛、庚醛、戊醛等物质对米饭整体风味轮廓起到关键作用。

英文摘要：

The key flavor compounds of cooked rice were extracted by either solid phase microextraction（SPME） or simultaneous distillation extraction（SDE） and determined by gas chromatography-mass spectrometric（GC-MS） analysis using aroma extract dilution analysis（AEDA） based on odor activity value（OAV）. As a result, 40 flavor compounds were identified from cooked rice, including 13 aldehydes, 7 alcohols, 3 ketones, 4 esters, 4 phenols, pyridines, thiazoles, indoles and furans. Aldehydes were the most abundant flavor compounds quantified in cooked rice. 2-Acetyl-1-pyrroline was the most important flavor compound in cooked rice. Taken together, the two extraction techniques revealed that 2-acetyl-1-pyrroline, vanillin, 1-octen-3-ol, nonanal, 4-vinylphenol, 4-vinyl guaiacol, hexanal, octanal, heptanal and pentanal played key roles in the overall flavor profile of cooked rice.