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Food Chem

Title:		"Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India"
Author(s):		Mathure SV; Jawali N; Thengane RJ; Nadaf AB;
Address:		"Department of Botany, University of Pune, Pune 411007, India; Molecular Biology Division, Bhabha Atomic Research Centre, Mumbai 400085, India"
Journal Title:		Food Chem
Year:		2014
Volume:		20130724
Issue:
Page Number:		383 - 391
DOI:		10.1016/j.foodchem.2013.07.066
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"For the first time, 91 Indian rice (Oryza sativa L.) cultivars, belonging to non-basmati scented (77), basmati (9) and non-scented (5) categories, were quantitatively analysed for 23 headspace volatiles. In addition, the BADH2 marker related to 2-acetyl-1-pyrroline (2AP) synthesis is validated among the cultivars representing these categories. The non-basmati scented cultivars (15) excelled in 2-acetyl-1-pyrroline (2AP) content compared to basmati cultivars. The major aroma volatile (2AP) correlated positively with 1-tetradecene and indole, and negatively with benzyl alcohol. On the basis of nonanal, octanal, decanal and 1-octen-3-ol contents, basmati cultivars were different from non-scented cultivars. Benzyl alcohol, 2-phenylethanol, 2-amino acetophenone, indole, 1-hexanol and nonanoic acid exhibited significant variation among rice categories under study. This study reports 16 non-basmati scented cultivars with variations in the BADH2 locus rendering a marker based on 8bp deletion in BADH2 as unsuitable for MAS in rice cultivars under study"
Keywords:		Betaine-Aldehyde Dehydrogenase/*genetics Genetic Markers India Odorants/analysis Oryza/*chemistry/classification/enzymology/genetics Plant Proteins/*genetics Volatile Organic Compounds/*analysis/metabolism BADH2 marker Headspace volatiles Indian non-basma;
Notes:		"MedlineMathure, Sarika V Jawali, Narendra Thengane, Ratnakar J Nadaf, Altafhusian B eng Comparative Study England 2013/09/05 Food Chem. 2014 Jan 1; 142:383-91. doi: 10.1016/j.foodchem.2013.07.066. Epub 2013 Jul 24"