aromatic rice

{{Short description|Type of rice}}

File:Gobindobhog rice.jpg]]

Aromatic rice is one of the major types of rice.{{cite web|url=http://webarchives.cdlib.org/sw1wp9v27r/http://ers.usda.gov/Briefing/Rice/SpecialArticle/USricemarket.pdf|title=The U.S. Rice Export Market|publisher=USDA|date=Nov 2000}}
"There are four types of rice traded globally: indica, japonica, aromatic, and glutinous." 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.{{cite journal|title=Enhanced resistance to two stem borers in an aromatic rice containing a synthetic cryIA(b) gene | doi=10.1023/A:1009695324100 | volume=3|issue=5 |journal=Molecular Breeding|pages=401–414|year=1997 |last1=Ghareyazie |first1=Behzad |last2=Alinia |first2=Faramarz |last3=Menguito |first3=Corazon A. |last4=Rubia |first4=Leila G. |last5=De Palma |first5=Justina M. |last6=Liwanag |first6=Evelyn A. |last7=Cohen |first7=Michael B. |last8=Khush |first8=Gurdev S. |last9=Bennett |first9=John | s2cid=34294922 }} Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice.

{{cite book|title=Aromatic Rices|url=https://books.google.com/books?id=fJi0FxyM7pQC&pg=PA107|year=2000|publisher=Int. Rice Res. Inst.|isbn=978-81-204-1420-4|pages=8–}} 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.{{cite journal |last1=Chen |first1=S |last2=Yang |first2=Y |last3=Shi |first3=W |last4=Ji |first4=Q |last5=He |first5=F |last6=Zhang |first6=Z |last7=Cheng |first7=Z |last8=Liu |first8=X |last9=Xu |first9=M |title=Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. |journal=The Plant Cell |date=July 2008 |volume=20 |issue=7 |pages=1850–61 |doi=10.1105/tpc.108.058917 |pmid=18599581|pmc=2518245 }} Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.{{cite journal |last1=Shan |first1=Q |last2=Zhang |first2=Y |last3=Chen |first3=K |last4=Zhang |first4=K |last5=Gao |first5=C |title=Creation of fragrant rice by targeted knockout of the OsBADH2 gene using TALEN technology. |journal=Plant Biotechnology Journal |date=August 2015 |volume=13 |issue=6 |pages=791–800 |doi=10.1111/pbi.12312 |pmid=25599829 |doi-access=free}}

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.{{cite journal |last1=Civáň |first1=Peter |last2=Ali |first2=Sajid |last3=Batista-Navarro |first3=Riza |last4=Drosou |first4=Konstantina |last5=Ihejieto |first5=Chioma |last6=Chakraborty |first6=Debarati |last7=Ray |first7=Avik |last8=Gladieux |first8=Pierre |last9=Brown |first9=Terence A |title=Origin of the Aromatic Group of Cultivated Rice ( Oryza sativa L.) Traced to the Indian Subcontinent |journal=Genome Biology and Evolution |date=2019-03-01 |volume=11 |issue=3 |pages=832–843 |doi=10.1093/gbe/evz039|pmid=30793171 |pmc=6427689 }} The aromatic group is considered part of the japonica subspecies.{{cite journal |last1=Garris |first1=Amanda J. |last2=Tai |first2=T. H. |last3=Coburn |first3=J. |last4=Kresovich |first4=S. |last5=McCouch |first5=S. |author5-link=Susan McCouch |year=2004 |title=Genetic structure and diversity in Oryza sativa L. |journal=Genetics |pmid=15654106 |doi=10.1534/genetics.104.035642 |volume=169 |issue=3 |pages=1631–1638 |pmc=1449546}}