Genetic, biochemical, and agronomic determinants of aroma (2-acetyl-1-pyrroline) in rice: A review
Genetic and agronomic basis of rice aroma
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Authors
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Dr. Bhagwat Chavan Dr. Bhagwat Chavan
Yashwantrao Chavan Maharashtra open University, Nashik
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Vinod Shripati Pawar
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Vijay Vishnu Dalvi
Keywords:
Aroma, 2-acetyl-1- pyrroline, RiceAbstract
Rice is the staple food for nearly two-thirds of the world's population and is valued for its nutritional contribution and quality attributes. Aroma is one of the most important attributes influencing consumer preference and market value. Consumers generally favor rice varieties that possess a pleasant fragrance, desirable cooking qualities, and superior eating characteristics. With increasing awareness and demand for premium-quality rice, considerable research efforts have been directed toward developing high-yielding aromatic rice cultivars that combine productivity with enhanced grain quality. The characteristic fragrance of aromatic rice is primarily attributed to the volatile compound 2-acetyl-1-pyrroline (2AP), which has been identified as the key contributor to its distinctive aroma (Buttery et al., 1983). Aroma expression in rice is a complex trait governed by both genetic and biochemical mechanisms. Understanding the genes, metabolic pathways, and environmental factors involved in aroma development is essential for the effective breeding of aromatic rice varieties. This article provides an overview of the genetic and biochemical factors responsible for aroma formation in rice and highlights recent advances in aromatic rice improvement.
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