Aromatic rice
Aromatic rice is one of the major types of rice.[1] It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline.[2] Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. [3] When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.
Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait.[4] Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.[5]
The aromatic cultivar group originated in the Indian subcontinent about 2400–4000 years ago, from an admixture of the newly-introduced japonica rice (carrying the BADH2 mutation) and the local aus rice. Not all members of the cultivar group are fragrant.[6] The aromatic group is considered part of the japonica subspecies.[7]
References[edit]
- ^ "The U.S. Rice Export Market" (PDF). USDA. Nov 2000.
"There are four types of rice traded globally: indica, japonica, aromatic, and glutinous." - ^ Ghareyazie, Behzad; Alinia, Faramarz; Menguito, Corazon A.; Rubia, Leila G.; De Palma, Justina M.; Liwanag, Evelyn A.; Cohen, Michael B.; Khush, Gurdev S.; Bennett, John (1997). "Enhanced resistance to two stem borers in an aromatic rice containing a synthetic cryIA(b) gene". Molecular Breeding. 3 (5): 401–414. doi:10.1023/A:1009695324100. S2CID 34294922.
- ^ Aromatic Rices. Int. Rice Res. Inst. 2000. pp. 8–. ISBN 978-81-204-1420-4.
- ^ Chen, S; Yang, Y; Shi, W; Ji, Q; He, F; Zhang, Z; Cheng, Z; Liu, X; Xu, M (July 2008). "Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance". The Plant cell. 20 (7): 1850–61. doi:10.1105/tpc.108.058917. PMID 18599581.
- ^ Shan, Q; Zhang, Y; Chen, K; Zhang, K; Gao, C (August 2015). "Creation of fragrant rice by targeted knockout of the OsBADH2 gene using TALEN technology". Plant Biotechnology Journal. 13 (6): 791–800. doi:10.1111/pbi.12312. PMID 25599829.
- ^ Civáň, Peter; Ali, Sajid; Batista-Navarro, Riza; Drosou, Konstantina; Ihejieto, Chioma; Chakraborty, Debarati; Ray, Avik; Gladieux, Pierre; Brown, Terence A (2019-03-01). "Origin of the Aromatic Group of Cultivated Rice ( Oryza sativa L.) Traced to the Indian Subcontinent". Genome Biology and Evolution. 11 (3): 832–843. doi:10.1093/gbe/evz039.
- ^ Garris, Amanda J.; Tai, T. H.; Coburn, J.; Kresovich, S.; McCouch, S. (2004). "Genetic structure and diversity in Oryza sativa L." Genetics. 169 (3): 1631–1638. doi:10.1534/genetics.104.035642. PMC 1449546. PMID 15654106.
Further reading[edit]
- R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). Aromatic rices. New Delhi : Oxford & IBH Pub. Google Books.
 | This food-related article is a stub. You can help Wikipedia by expanding it. |