## 1 Introduction  
Rice is a dietary staple for over half of the world's population [1], with harvested rice often being processed into either white rice or brown rice for consumption. The two main types of rice processing are as follows: firstly, processing rice by removing the hull from the paddy and producing brown rice, and secondly, processing brown rice by removing the bran and then polishing it to obtain white rice [2]. Brown rice has become increasingly popular among consumers due to its rich content of dietary fiber, vitamins, gamma-aminobutyric acid (GABA), gluten, and fats that are beneficial to one's health [3]. The moisture content of brown rice during storage affects its quality changes. However, it has been shown that high-moisture brown rice has a better freshness and taste, such that cooked rice grains have the best texture when stored with a 15.70% moisture content [4]. In addition, the storage environment is also one of the factors affecting the quality of brown rice storage. Brown rice under humidity and temperature conditions conducive to mold growth can lead to the rapid colonization of spoilage molds, mycotoxin contamination, and quality loss [5]. Therefore, a series of brown rice treatment and storage methods have emerged. For instance, low-temperature storage delays the increase in the fatty acid valuesof red brown rice [6]. Infrared drying has shown positive effects on the color, microstructure, cooking, texture gelatinization, and pasting characteristics of stored brown rice [7]. High-pressure treatment (especially at 200 MPa for 10 min) was found to be efficient to reduce rancidity in brown rice during storage, which could lead to large economic benefits [8]. However, changes in lipids and color of high-moisture japonica brown rice storage at different temperatures are not clear. Gas chromatography-mass spectrometry (GC-MS) is an important technical method widely used for the identification and quantification of volatile compounds in sample matrix mixtures [9]. Due to the loss of shell protection, brown rice is more susceptible to the oxidative decomposition of its lipids to produce compounds such as glutaraldehyde and undesirable odors compared to rice, thus affecting the taste quality of brown rice. [PERSON] et al. [10] investigated with the GC-MS technique and found that the composition of volatile compounds in brown rice is complex, including hydrocarbons, alcohols, acids, esters, aldehydes, ketones, phenols, and others. [PERSON] et al. [11] found that a few trace flavor components were only present in some rice samples using a GC-MS technique analysis, but they had high-correlation coefficients with a variety of flavor compounds, which provided a special aroma to the rice. Importantly, storage temperature and time significant influenced the content of volatiles in brown rice [12]. Therefore, it is necessary to further investigate the changes in volatile flavor compounds and their correlations in high-moisture Japonic brown rice at different storage temperatures. Lipidomics is a critical approach for studying lipid metabolism and related metabolic pathways [13]. Until now, lipidomics have been widely applied to analyze lipid component profile analyses for food processing research, food preservation research, food nutrition, and health research [14], as well as food storage [15]. For example, [PERSON] et al. [16] revealed the trends of lipid subclasses, FAV, total fatty acids, and aliphatic aldehydes in pork with freezing time using untargeted lipidomics and metabolomics techniques. [PERSON] et al. [17] applied untargeted lipidomics technology to rice research and revealed the role of specific lipids in rice texture. [PERSON] et al. [18] analyzed the changes in egg yolk lipids during storage using untargeted lipidomics. Similarly, lipidomics could be used to analyze changes in the lipid metabolism in brown rice during storage [19].