Aroma Volatile Characterization in Indian Scented Rice (Oryza sativa L.) Cultivars

  • Altafhusain Nadaf
  • Sarika Mathure
  • Narendra Jawali


Flavor volatiles or aroma and texture are the principle sensory qualities of rice and have been rated as the major criteria for preference. Consumer’s appreciation and the wide popularity of scented rice augmented its demand in domestic as well as in international markets. India holds the highest biodiversity of scented rice and has a huge number of basmati and nonbasmati rice varieties. Besides basmati type, some nonbasmati types – viz., Kalanamak, Sakerchini, and Hansraj grown in eastern Uttar Pradesh; Dubraj, Chinoor grown in Chhattisgarh; Kalajoha grown in northeastern states; Randhunipagal grown in Orissa; and Ambemohar grown in Maharashtra – are popularly cultivated and exported.


Rice Cultivar Brown Rice Rice Sample Odor Threshold Aroma Volatile 
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Copyright information

© Springer India 2016

Authors and Affiliations

  • Altafhusain Nadaf
    • 1
  • Sarika Mathure
    • 1
  • Narendra Jawali
    • 2
  1. 1.Department of BotanySavitribai Phule Pune UniversityPuneIndia
  2. 2.Molecular Biology DivisionBhabha Atomic Research CentreMumbaiIndia

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