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Aromatic Rice

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The Future of Rice Demand: Quality Beyond Productivity

Abstract

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 domestication. Aromatic rices constitute a small but genetically distinct subpopulation within Asian cultivated rice. Considerable genetic diversity of aromatic germplasm prevails in the Indian subcontinent. A recent genome-wide diversity analysis among >1000 wild and cultivated rice accessions has proposed that the aromatic groups have evolved from hybridization between an Indian wild accession and examples of japonica that had spread to the region from their own center of origin in east Asia. Aromatic rices are rated best and fetch premium price than high-quality nonaromatic rice in world markets. Inherently these rices are low yielding and suffer from various disadvantages such as lodging during maturity, susceptibility to pest and diseases, etc. The pace of improvement of aromatic rice is slower that other nonaromatic rices due to several factors: the complex nature of the trait which also influenced by other grain quality parameters, problems related with cross-compatibility with high-yielding nonaromatic rices, and high dependence of expression of quality traits on environmental factors. In addition to some minor loci affecting rice grain aroma, a major gene, betaine aldehyde dehydrogenase (BADH2), was identified within the fgr (fragrance) locus on rice chromosome 8. The presence of dominant BADH2 allele inhibits the synthesis of 2-acetyl-1-pyrroline (2-AP), a potent flavor component in rice fragrance. The recessive alleles of BADH2, resulting from mutations in coding regions, induce 2-AP formation in aromatic rice. Among different badh2 alleles, an 8-bp deletion in exon 7 is the most frequent and found in all aromatic cultivars, except a few. Although 2-AP is the major aroma compound in aromatic rice, there are several other volatiles in rice whose interplay determines the aroma and flavor of rice grains. Very little progress has been made to understand the relationships between aroma compound and their genetic control. This chapter aims to present new insights on various aspects of aromatic rice like origin, distribution, and diversity of aromatic rice, and the biochemistry and molecular aspects of fragrance in rice.

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Authors and Affiliations

  1. Central Rainfed Upland Rice Research Station, ICAR-National Rice Research Institute, Hazaribag, Jharkhand, India

    Somnath Roy, Amrita Banerjee, J. Kumar & N. P. Mandal

  2. Crop Physiology and Biochemistry Division, ICAR-National Rice Research Institute, Cuttack, Odisha, India

    N. Basak

Authors
  1. Somnath Roy
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  2. Amrita Banerjee
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  3. N. Basak
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  4. J. Kumar
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  5. N. P. Mandal
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Correspondence to Somnath Roy .

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Editors and Affiliations

  1. Department of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Antonio Costa de Oliveira

  2. Department of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Camila Pegoraro

  3. Department Of Plant Sciences, Universidade Federal de Pelotas, Pelotas, Brazil

    Vívian Ebeling Viana

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Roy, S., Banerjee, A., Basak, N., Kumar, J., Mandal, N.P. (2020). Aromatic Rice. In: Costa de Oliveira, A., Pegoraro, C., Ebeling Viana, V. (eds) The Future of Rice Demand: Quality Beyond Productivity. Springer, Cham. https://doi.org/10.1007/978-3-030-37510-2_11

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