Background Rice aroma was a comprehensive result of numerous volatiles and human
sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by …

A better understanding of the factors that contribute to the overall grain quality of rice (Oryza
sativa) will lay the foundation for developing new breeding and selection strategies for …

Fragrance in rice grains is a key quality trait determining its acceptability and marketability.
Intensive research on rice aroma identified mutations in betaine aldehyde dehydrogenase …

With the ever-increasing global demand for high quality rice in both local production regions
and with Western consumers, we have a strong desire to understand better the importance …

Fragrance in the grain is one of the most highly valued grain quality traits in rice, yet the
origin and evolution of the betaine aldehyde dehydrogenase gene (BADH2) underlying this …

To ensure rice food security, the target outputs of future rice breeding programmes should
focus on developing climate-resilient rice varieties with emphasis on increased head rice …

Rice is the staple food of around 3 billion people, most of them in Asia which accounts for
90% of global rice consumption. Aromatic rices have been preferred over non‐aromatic rice …

The determination of rice grain quality (RGQ) parameters is important because it is the
benchmark of rice breeding success to meet up the consumers' demand. RGQ includes …

Rice is a staple food for more than 3 billion people in more than 100 countries of the world
but ironically it is deficient in many bioavailable vitamins, minerals, essential amino-and fatty …

Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice.
Instrumental analyses have found over 200 volatile compounds present in rice. However …