The relationship between organic soil pollutants and the odors resulting in cooked rice

The relationship between soil petrohydrocarbons and peculiar smell of rice was studied using the C-14-tracer technique in a rice pot experiment. By me asuring the C-14-activity in cooked rice volatility, it was found thai: the exogenous organic compounds which entered into rice were metabolized. The aromatic hydrocarbon fraction and neutral oxygenated compound fraction in t he rice volatile had a greater effect on the flavor quality of rice. The pa raffin and aromatic hydrocarbon in the soil made the highest contribution r ate to the formation of the neutral compound fraction in the rice volatile. This study on the peculiar smell of polluted rice has theoretical and prac tical significance in regards to the effect of organic pollutants on rice q uality.