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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability of the injected compounds in aromatised rice was investigated, showing that aroma loss was a first-order process, although some model compounds showed evidence of two binding models, with two distinct phases of aroma loss. The strength of aroma binding to rice was further assessed by means of gas-chromatography columns, and the model aroma compounds interacted best with the rice-flour column. Shelf-life studies demonstrated that eugenol and cinnamaldehyde in aromatised rice showed no significant changes after being stored for 6 months in sealed vacuum aroma-barrier plastic bags, and the aromas could be detected by the human olfactory system after the rice had been cooked by boiling and steaming