Evaluation of Aroma in Rice (Oryza sativa L.) using KOH Method, Molecular Markers and Measurement of 2-Acetyl-1-Pyrroline Concentration

DOI
  • HIEN Nguyen Loc
    <I>Laboratory of Plant Genetics and Biotechnology, United Graduate School of Agriculture Science, Tokyo University of Agriculture and Technology</I>
  • YOSHIHASHI Tadashi
    <I>Food Science and Technology Division, Japan International Research Center for Agricultural Sciences (JIRCAS) </I>
  • SARHADI Wakil Ahmad
    <I>Laboratory of Plant Genetics and Biotechnology, United Graduate School of Agriculture Science, Tokyo University of Agriculture and Technology</I>
  • THANH Vo Cong
    <I>Laboratory of Genetics and Plant Breeding, College of Agriculture and Applied Biology, Can Tho University</I>
  • OIKAWA Yosei
    <I>Laboratory of Plant Genetics and Biotechnology, Faculty of Agriculture, Tokyo University of Agriculture and Technology</I>
  • HIRATA Yutaka
    <I>Laboratory of Plant Genetics and Biotechnology, Faculty of Agriculture, Tokyo University of Agriculture and Technology</I>

Bibliographic Information

Other Title
  • KOH法, 分子マーカーおよび2-アセチル-1-ピロリンの定量によるイネ香り成分の評価

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Description

The sensory test of leaf aroma using a 1.7% KOH solution for 70 rice cultivars originating from nine Asian countries indicated the existence of a strong correspondence of the aroma character with the tasting of individual grains. The sensory test appeared to be a simple and reliable method for rapid identification of aromatic rice. We could not find any universal specific molecular marker suitable for the identification of the aroma trait in rice although the SSR marker RM17 could distinguish the aromatic Vietnamese cultivars. We used three F2 populations of aromatic and nonaromatic cultivars as parents to study the mode of inheritance of the aroma trait. Monogenic recessive inheritance of the aroma trait was observed in Jasmine 85 and Khao Dawk Mali 105, whereas Hoa Lai harbored two recessive genes for the aroma trait. Quantitative analysis of the aromatic compound 2-acetyl-1-pyrroline suggested that the expression of the aroma trait was controlled by different genetic factors in addition to the influence of environmental conditions. These results confirmed that aroma in rice is a quantitative character and that several genes are involved in the expression of the aroma trait in rice.

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Details 詳細情報について

  • CRID
    1390001206360743424
  • NII Article ID
    130004373979
  • DOI
    10.11248/jsta1957.50.190
  • ISSN
    21850259
    00215260
  • Text Lang
    en
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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