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. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.[4]
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.
- ^ 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.
Further reading edit
- R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). Aromatic rices. New Delhi : Oxford & IBH Pub. Google Books.
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