Identification of rice taste quality markers using metabolomics techniques.

To identify the taste quality molecule markers in rice, sensory evaluation and metabolites analysis based on UPLC-MS/MS of 35 rice samples were carried out. Among the detected 3864 metabolites, the bioactive compound - ecabet, an effective and safe agent in the treatment of gastric ulcer and gastritis, was identified from the polished rice (25.43 mg/100 g) and brown rice samples (129.90 mg/100 g). Metabolites positively and negatively correlated with rice taste quality were mainly enriched in glycerolipid and thiamine metabolism pathways, respectively. Ten metabolites were identified as potential markers of rice taste quality. Among them, ginsenoyne F, 2-acetyl-3-methylfuran, 3,4-methylenedioxycinnamaldehyde, isopulegone caffeate, and glyceric acid were positively correlated with the taste quality of rice, while terbumeton was negatively correlated. This study is meaningful in elucidating the taste quality formation mechanism of rice grain.