Abstract: Rice, as a vital component of the dietary structure of Asians, is a core source of high-quality carbohydrates that can rapidly and stably provide energy support for the human body. The flavor quality of rice directly determines its taste characteristics and consumer choice, and the formation pathway of flavor compounds is the core issue in understanding this quality. Currently, there is a lack of systematic elaboration on the generation mechanisms of flavor substances such as 2-acetyl-1-pyrroline, acetaldehyde, and propanal during the cooking process of rice, as well as their interaction rules with protein molecules. This article systematically reviews the generation pathways of key flavor substances in rice and deeply analyzes the interaction mechanisms between characteristic flavor components and rice proteins. This review is of great significance for clarifying the molecular basis of rice aroma formation, optimizing the cooking and processing techniques of rice, and improving the taste quality of rice: it not only provides theoretical support for meeting consumers' diverse demands for rice flavor but also offers technical guidance for the industrial production of instant rice as a staple food, while providing a referenceable analytical framework and research ideas for the flavor research of other cereal foods.

Key words: rice flavor, characteristics, protein, interaction