The objectives of this study are to (1) investigate changes of
lipid oxidation index and volatile components in Se-GBR and germinated
brown rice (GBR) during storage, (2) monitor the composition
of Se-GBR and GBR volatile compounds at different
temperatures of storage, in order to establish the differences of
key volatile compounds between Se-GBR and GBR, and (3) explore
the impact of selenium on maintaining the quality of rice. Three
indices, namely, fatty acid value (FAV), peroxide value (POV), and
carbonyl value (CV), were adopted and the results were compared.
HS–SPME coupled with gas chromatography–mass spectrometry
(GC–MS) was performed to characterize the aroma of Se-GBR and
GBR completely.