Aromatic rice is one of the major types of rice. [1] 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. [2] Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. [3] 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. [4] Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits. [5]
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. [6] The aromatic group is considered part of the japonica subspecies. [7]
