Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC GC-TOFMS

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography– mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese culti- vars were cooked under identical conditions, their headspace volatiles trapped with Mono- Trap and qualitatively profiled by comprehensive GC ×...