Research Progress on the Formation of Volatile Flavor Substances in Rice and Their Interaction with Proteins

Rice, as an important component of Asian diets, is a core source of high-quality carbohydrates that can rapidly and stably provide energy support for the human body. The flavor quality of rice directly determines its taste characteristics and consumer choice, and the formation pathway of flavor compounds is the core issue in understanding this quality. Currently, there is a lack of systematic elaboration on the generation mechanisms of flavor substances such as 2-acetyl-1-pyrroline, acetaldehyde, and propanal during the cooking process of rice, as well as their interaction patterns with protein molecules. This article systematically reviews the generation pathways of key flavor substances in rice and analyzes in depth the interaction mechanisms between characteristic flavor components and proteins in rice. This review is of great significance for clarifying the molecular basis of rice aroma formation, optimizing the cooking and processing techniques of rice, and improving the taste quality of rice. It not only provides theoretical support for meeting the diversified demands of consumers for rice flavor but also offers technical guidance for the industrial production of ready-to-eat rice as a staple food, while providing a referential analytical framework and ideas for research on the flavor of other cereal foods.