Abstract
The relationship between soil petrohydrocarbons and peculiar smell of rice was studied using the 14C‐tracer technique in a rice pot experiment. By measuring the 14C‐activity in cooked rice volatility, it was found that the exogenous organic compounds which entered into rice were metabolized. The aromatic hydrocarbon fraction and neutral oxygenated compound fraction in the rice volatile had a greater effect on the flavor quality of rice. The paraffin and aromatic hydrocarbon in the soil made the highest contribution rate to the formation of the neutral compound fraction in the rice volatile. This study on the peculiar smell of polluted rice has theoretical and practical significance in regards to the effect of organic pollutants on rice quality.
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