## 3 Results and Discussion
### Volatile Flavor Evaluation of Black Rice
#### 3.5.1 Electronic Noses
\begin{tabular}{l l c c c c c c} \hline \hline \multicolumn{1}{c}{**Sensors**} & \multicolumn{1}{c}{**Volatile Description**} & \multicolumn{1}{c}{**A**} & \multicolumn{1}{c}{**B**} & \multicolumn{1}{c}{**C**} & \multicolumn{1}{c}{**D**} & \multicolumn{1}{c}{**E**} & \multicolumn{1}{c}{**F**} \\ \hline LY2/LG & Fluoride, chloride, oxynride, & \(0.004\pm 0.005\) * & \(0.009\pm 0.011\) * & \(0.011\pm 0.009\) * & \(0.006\pm 0.006\) * & \(0.004\pm 0.004\) * & \(0.006\pm 0.006\) * \\ LY2/G & Ammonia, amines, & \(-0.001\pm 0.000\) * & \(-0.001\pm 0.000\) * & \(-0.001\pm 0.001\) * & \(-0.000\pm 0.000\) * & \(-0.001\pm 0.000\) * & \(-0.001\pm 0.001\) * \\ LY2/CA & Alcohol, acetone, & \(-0.007\pm 0.005\) * & \(-0.008\pm 0.005\) * & \(-0.008\pm 0.009\) * & \(-0.006\pm 0.005\) * & \(-0.004\pm 0.002\) * & \(-0.010\pm 0.006\) * \\ LY2/GTL & Ammonia, amines & \(-0.001\pm 0.000\) * & \(0.000\pm 0.000\) * & \(-0.001\pm 0.001\) * & \(-0.001\pm 0.001\) * & \(-0.000\pm 0.000\) * & \(-0.001\pm 0.001\) * \\ LY2/GCTL & Hydrogen sulfide & \(-0.013\pm 0.009\) * & \(-0.020\pm 0.011\) * & \(-0.016\pm 0.006\) * & \(-0.019\pm 0.007\) * & \(-0.020\pm 0.011\) * & \(-0.017\pm 0.007\) * \\ LY2/GCT & Propane, & \(-0.003\pm 0.001\) * & \(-0.002\pm 0.001\) * & \(-0.003\pm 0.001\) * & \(-0.003\pm 0.001\) * & \(-0.002\pm 0.001\) * & \(-0.003\pm 0.001\) * \\ T30/1 & Polar compound, hydrogen chloride & \(0.424\pm 0.016\) * & \(0.394\pm 0.024\) * & \(0.366\pm 0.010\) * & \(0.343\pm 0.007\) * & \(0.264\pm 0.015\) * & \(0.256\pm 0.014\) * \\  & Nomolar & & & & & & \\ P10/1 & compound: & \(0.634\pm 0.016\) * & \(0.597\pm 0.012\) * & \(0.603\pm 0.014\) * & \(0.618\pm 0.019\) * & \(0.576\pm 0.033\) * & \(0.537\pm 0.024\) * \\  & hydrocarbon, & & & & & & & \\ ammonia, chlorine & \(0.580\pm 0.025\) * & \(0.547\pm 0.015\) * & \(0.569\pm 0.017\) * & \(0.593\pm 0.025\) * & \(0.574\pm 0.032\) * & \(0.528\pm 0.025\) * \\ P40/1 & Fluorine, chlorine & \(0.580\pm 0.025\) * & \(0.547\pm 0.015\) * & \(0.569\pm 0.017\) * & \(0.593\pm 0.025\) * & \(0.574\pm 0.032\) * & \(0.528\pm 0.025\) * \\ T70/2 & Toluene, xylene, & \(0.430\pm 0.022\) * & \(0.405\pm 0.024\) * & \(0.368\pm 0.011\) * & \(0.364\pm 0.016\) * & \(0.278\pm 0.029\) * & \(0.270\pm 0.008\) * \\  & Ethanol, ammonia, & \(0.600\pm 0.024\) * & \(0.543\pm 0.020\) * & \(0.516\pm 0.020\) * & \(0.507\pm 0.007\) * & \(0.403\pm 0.029\) * & \(0.403\pm 0.028\) * \\ P40/2 & amine compound & \(0.626\pm 0.016\) * & \(0.598\pm 0.028\) * & \(0.558\pm 0.013\) * & \(0.518\pm 0.020\) * & \(0.415\pm 0.024\) * & \(0.397\pm 0.023\) * \\ P30/1 & Almmonia, ethanol & \(0.384\pm 0.015\) * & \(0.346\pm 0.012\) * & \(0.340\pm 0.011\) * & \(0.337\pm 0.010\) * & \(0.294\pm 0.021\) * & \(0.283\pm 0.017\) * \\ P40/2 & sulfide, fluoride & \(0.345\pm 0.043\) * & \(0.267\pm 0.014\) * & \(0.283\pm 0.016\) * & \(0.318\pm 0.032\) * & \(0.260\pm 0.030\) * & \(0.282\pm 0.021\) * \\ P30/2 & Hydrogen sulphide, ketone & \(0.345\pm 0.043\) * & \(0.267\pm 0.014\) * & \(0.283\pm 0.016\) * & \(0.318\pm 0.032\) * & \(0.260\pm 0.030\) * & \(0.282\pm 0.021\) * \\ T40/2 & Chlorine & \(0.310\pm 0.011\) * & \(0.278\pm 0.011\) * & \(0.270\pm 0.009\) * & \(0.265\pm 0.006\) * & \(0.229\pm 0.019\) * & \(0.222\pm 0.014\) * \\ T40/1 & Fluorine & \(0.496\pm 0.046\) * & \(0.457\pm 0.026\) * & \(0.497\pm 0.029\) * & \(0.530\pm 0.040\) * & \(0.512\pm 0.044\) * & \(0.453\pm 0.032\) * \\ TA/2 & Ethanol & \(0.760\pm 0.034\) * & \(0.729\pm 0.027\) * & \(0.768\pm 0.022\) * & \(0.798\pm 0.037\) * & \(0.779\pm 0.046\) * & \(0.716\pm 0.035\) * \\ \hline \hline \end{tabular}   
* A-F: Cooked black rice with different milling degrees (A: 0%, B: 0.57%, C: 1.27%, D: 4.16%, E: 6.97%, F: 10.19%). Different lowercase letters in the lines represented statistically significant differences (\(p<