Research Progress on Identification Methods of Volatiles and Precursor Localization for Rice Storage Quality

Volatiles serve as reliable indicators of changes in rice storage quality, as their compositional and quantitative variations are closely correlated with core quality parameters such as fatty acid value and sensory eating quality scores. Consequently, it is fundamental to understanding deterioration mechanisms and enabling precise quality control by elucidating the origins and metabolic pathways of key volatile compounds and their precursors . Current research has extensively employed techniques such as headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, electronic nose, and mass spectrometry imaging. However, several challenges persist, including the limited efficiency of enriching trace-level volatiles, a lack of standardized marker compounds, unclear precursor conversion mechanisms, and insufficient spatial resolution for subcellular localization of key metabolites. This paper synthesises findings from the past 5 to 10 years, systematically summarises the characteristic profiles of aldehydes, alcohols, and other major volatiles in rice under typical storage conditions, and their correlation with quality grades. The advantages and limitations of current mainstream techniques for volatile enrichment and detection are critically compared. Furthermore, recent progress in identifying precursor substance types and relevant localization technologies is reviewed, alongside proposed metabolic pathways linking precursors to volatile formation. Based on this comprehensive analysis, key technical bottlenecks are identified. Future research directions are discussed, emphasising the development of more sensitive detection technologies and the integration of multi-omics approaches to elucidate underlying mechanisms. This paper aims to provide a theoretical foundation for evaluation of rice storage quality, optimization of storage conditions, and development of green preservation technologies.