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Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity

  • Altafhusain Nadaf
  • Sarika Mathure
  • Narendra Jawali

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
    Pages 1-6
  3. Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
    Pages 7-29
  4. Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
    Pages 31-56
  5. Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
    Pages 57-105
  6. Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
    Pages 107-137
  7. Back Matter
    Pages 139-142

About this book

Introduction

This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame ionization detection (GC-FID) method, an approach that can help to understand not only the different volatiles contributing to pleasant aroma but also the volatile profile that generates the characteristic cultivar-specific aroma. In addition, the book provides detailed information on diversity, grain morphology, physico-chemical and cooking quality assessment, genetic diversity assessment and marker validation for important quality parameters. As such, it offers a valuable ready reference for agriculture scientists, biochemists, researchers and students involved in quality parameters of rice at the regional and global level.

Keywords

2 Acetyl-1-Pyrroline Aroma Volatiles Basmati and Non-Basmati Rice Molecular Diversity Analysis Quality Parameter Analysis

Authors and affiliations

  • Altafhusain Nadaf
    • 1
  • Sarika Mathure
    • 2
  • Narendra Jawali
    • 3
  1. 1.Department of BotanySavitribai Phule Pune UniversityPuneIndia
  2. 2.Department of BotanySavitribai Phule Pune UniversityPuneIndia
  3. 3.Molecular Biology DivisionBhabha Atomic Research CentreMumbaiIndia

Bibliographic information

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