Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 by an automated check. Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
A review of rice aroma research reports that over 200 volatile compounds have been found in rice, but only one, 2-acetyl-1-pyrroline (with a popcorn-like aroma), has been confirmed to contribute a characteristic aroma; in this review of cooked-rice aroma and flavour research, how the others relate to aroma and flavour is described as little known.
Scope: A literature review, not a new measurement; 2-acetyl-1-pyrroline is the only compound whose concentration has been related to sensory intensity in rice, and it gives no fixed list of compounds for every variety or way of cooking.CLM-RICE-001
SmellBook records only the molecules its own claims name from this source, in the role each claim states; a name with no molecule record is listed with the reason. The source may report others.