Biochemical, genetic and molecular advances of fragrance characteristics in rice

• Main Authors: Hashemi, Farahnaz Sadat Golestan, Yusop, Mohd Rafii, Ismail, Mohd Razi, Tengku Muda Mohamed, Mahmud, Harun, Abdul Rahim, Ramli, Asfaliza, Malek, Mohammad Abdul, Latif, Mohammad Abdul
• Format: Article
• Language: English
• Published: Taylor & Francis 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/29279/1/29279.pdf; http://psasir.upm.edu.my/id/eprint/29279/; http://www.tandfonline.com/doi/abs/10.1080/07352689.2013.807716

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 badge of honor and an asset in many countries. Among more than 100 volatile components, 2-acetyl-1-pyrroline (2AP) is b...