Abstract: Aroma of Cooked Rice and Thermo-DesorptionTang jian;Liu Yangmin; Yuan Shengshu;Wang Linxiang(Wuxi Institute of Light industry,Wuxi 214036,China)Received 1994-07-20Abstract:The flavors of both cooked scent and ordinary rices were isolated by absorptionwith Tenax GC'and SDE (simultaneous distillation and extraction)respectively. Morethan 80 components were identified by GC/MS. There are different contents of terpenealcohols,aldehydes,esters and unsaturated alcohols in aroma of the two kinds of ricesand it is the reason for the difference in flavors. 2-acetyl-1-pyrroline is one of the keycompounds of cooked rice flavor,which isolated by SDE method. A complete flavor profile of cooked rice will be recognized by the combination of SDE with Tenax GC absorption.Keywords: scent rice, 2-aced-1-pyrroline, Tenax GC, thermo-desorption.