Science and Technology of Aroma, Flavor, and Fragrance in Rice
Deepak Kumar Verma, Prem Prakash Srivastav (Editors)
Apple Academic Press / CRC Press
Read original publicationThe definitive reference book on rice aroma science — 11 chapters covering extraction methods (SDE, SPME, SCFE), genetic engineering of fragrance, aroma biomarkers, and the BADH2 gene underlying 2-AP biosynthesis.
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Scope
A comprehensive reference (11 chapters, 337+ pages) bridging chemistry, biotechnology, genomics, and sensory science for rice aroma. From traditional Simultaneous Distillation Extraction to CRISPR/Cas9 approaches for introducing fragrance genes.
Key Topics
Extraction Methods: SDE (traditional), SPME (modern standard), HS-SPME-GC-MS (gold standard analytical pipeline), Supercritical Fluid Extraction (advanced, solvent-free).
The BADH2 Gene: The primary genetic switch for rice fragrance. Loss-of-function mutations in betaine aldehyde dehydrogenase 2 lead to 2-AP accumulation — the popcorn aroma signature of aromatic rice.
Aroma Biomarkers: Specific volatile compounds used to distinguish aromatic from non-aromatic varieties, characterize flavor types (popcorn, floral, nutty), and track biosynthetic pathways.
Global Survey: Country-by-country overview of aromatic rice — India (Basmati), Thailand (Jasmine/KDML 105), with emerging programs in Italy, USA, and Australia.
Why It Matters
Provides the complete technical encyclopedia for rice aroma science. The analytical toolkit documented here enables systematic characterization of Italian rice varieties, and the genetic perspectives inform breeding programs that maintain artisanal quality while improving yield. With 500+ volatile compounds detected in rice to date, the field is data-rich and ready for computational approaches.