This study investigated the correlation between endogenous storage proteins and aromatic compounds in rice, and their collective influence on rice eating quality. Six rice samples, varying in four endogenous storage proteins through gene editing genetically modified, were analyzed for their sensory characteristics and volatile compounds utilizing GC-E-nose, GC-MS, GC-MS-O, texture analyzer, and sensory evaluation. The results indicated that a total of 55 flavor compounds were identified, with 2-acetyl-1-pyrroline identified as the key aroma compound, positively correlated with prolamin content, while negatively correlated with glutelin and albumin. The concentrations of glutelin and prolamin significantly influence the odor, taste, and texture of rice. Additionally, six prediction models were evaluated, with the optimal Support Vector Regression (SVR) model selected for predicting rice flavor profiles based on protein content. This study provides a foundation for understanding key factors in rice aroma and texture, offering valuable guidance for gene-editing strategies aimed at enhancing rice flavor.
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