From Wikipedia, the free encyclopedia
Type of rice
Aromatic
Gobindobhog 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
^
"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 .
PMC
2518245 .
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 .
PMC
6427689 .
PMID
30793171 .
^ 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
R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). Aromatic rices. New Delhi : Oxford & IBH Pub.
Google Books .