Composition and Development Prospects of Scented Rice

Jiankai Shen, Zhenyu Xie, Zhizhou He, Qiyun Lin and Ming Yin

Asian Agricultural Research, 2016, vol. 08, issue 02, 5

Abstract: Containing higher aromatic composition, scented rice is better than ordinary rice varieties in taste and nutrition. Major composition of scented rice is 2-acetyl-1-pyrroline (2-AP). Different scented rice varieties have different content of 2-AP. The content of 2-AP is not only influenced by genetic substances, but also closely connected with types and content of nutrition elements in soil, soil moisture management, ambient temperature, and storage. 2-AP synthesis and regulation are possibly connected with Proline and enzyme.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:241364

DOI: 10.22004/ag.econ.241364

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