Mihyangbyeo, a new japonica aromatic rice (Oryza sativa L.) was developed by National Honam Agricultural Experiment Station (NHAES), RDA in 1998. It was derived from the three-way cross among Seomjinbyeo of the disease resistance and high yielding lines,

"Seolhyangchalbyeo", an aromatic and glutinous rice cultivar, was developed by the rice breeding team of National Crop Experiment Station, RDA during the period from 1991 to 1999 and released in 2000. The cultivar is derived from a cross between Miyagaori

To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.