One of the most valuable traits in high-quality rice is aroma or fragrance, which is important
for consumer preference and global trade. Aromatic rice is unique and recognized as a …

For the first time, 91 Indian rice (Oryza sativa L.) cultivars, belonging to non-basmati scented
(77), basmati (9) and non-scented (5) categories, were quantitatively analysed for 23 …

acetyl-1-pyrroline has been reported as a major compound responsible for pleasant aroma
in basmati and other scented rice varieties. The biosynthesis of this molecule is due to …

Introduction Fragrance is an important economic and quality trait in rice. The trait is
controlled by the recessive gene betaine aldehyde dehydrogenase 2 (BADH2) via the …

Basmati is considered a unique varietal group of rice (Oryza sativa L.) because of its aroma
and superior grain quality. Previous genetic analyses of rice showed that most of the …

Ancient India is one of the oldest regions where cultivation of Oryza sativa L. began. Among
the several cultivated rice varieties, scented rice constitutes a small but special group of rice …

The aroma in rice grains is one of the most highly valued grain quality traits. Its desirability
has resulted in strong human preference and selection for aromatic grains during …

Nagaland is one of the eight states in the north-eastern region of India, where a
considerable diversity exists in cultivated rice. Recent exploration in this tribal-dominated …

Amylose content (AC) and grain appearance traits of rice (Oryza sativa L.) represent a major
problem of rice marketing in many rice producing areas in the world. In Uganda, cooking …

Rice (Oryza sativa L.) is the main staple food for more than half of the world's population.
Improving cooking and eating quality of rice is one of the important objectives of many plant …