The aim of this study was to characterize the profile of volatile compounds in bright beers of lager type, produced with a different share of rice used as a partial replacement of barley malt. The share of unmalted raw material in total clod amounted to: 0, 5, 15 and 25%. The original extract was 11,5 °Blg. The partial replacement of barley malt with rice contributed to obtain the products, whose profile of volatile compounds has changed compared to traditional beer. It has been found that the flavor of beer produced with rice is mainly a result of the presence of fifteen different volatile compounds and 3-methyl-1-butanol and ethyl ester of caproic acid were the predominant volatile compounds. The addition of rice during beer production has a significant impact on the increase in the content of 2-methyl-1-butanol and phenyloethyl acetate, as well as on the decrease in hexane and isoamyl acetate.
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