Evaluation method for fragrance intensity of popcorn fragrance in rice

The method comprises the following steps: firstly cooking the rice to prepare rice, then enriching volatile compounds by adopting solid-phase microextraction, then carrying out GC-MS (Gas Chromatography-Mass Spectrometer) analysis, obtaining the relative contents of 2-acetyl pyrroline, hexanal and 2-amyl furan through data analysis, and determining the fragrance intensity of popcorn fragrance in the rice according to the relative contents of 2-acetyl pyrroline, hexanal and 2-amyl furan. And calculating according to the three contents to obtain a fragrance quality score. The method provided by the invention can replace a traditional sensory evaluation method to evaluate the fragrance intensity of popcorn fragrance in rice. 本发明公开了一种稻米中爆米花香香气强度评价方法：先将稻米蒸煮制备成米饭，然后采用固相微萃取对挥发性化合物进行富集，接着进行GC-MS分析，通过数据分析得到2-乙酰基吡咯啉、己醛和2-戊基呋喃的相对含量，再根据三者含量通过计算得到香味品质评分。采用本发明的方法可以代替传统感官评价方法对稻米中爆米花香的香气强度进行评价。