The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study identify compounds and aroma description fermented nonfermented (FRB NFRB) Ciherang, Inpari30, IR64 Inpari42. was conducted using Rhizopus oligosporus fermentation. Headspace-solid phase microextraction coupled with GC/MS performed, translated by 10 trained panelists through quantitative descriptive analysis (QDA). result showed 72 68 were identified in FRB NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, hydrocarbons. PCA dominated whereas NFRB aldehydes. QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, sweet NFRB. process added attributes enhanced musty aromas. These indicated might increase compound bran. Thus, it may provide opportunities develop production as a functional ingredient.