Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity [electronic resource] /
Nadaf, Altafhusain.author.
Mathure, Sarika.author.
Jawali, Narendra.author.
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.
Description based upon print version of record.
Includes bibliographical references at the end of each chapters and index.
1. Introduction -- 2. Collection of germplasm of scented rice cultivars and grain morphological assessment -- 3. Quality parameter assessment in scented rice cultivars -- 4. Aroma volatile characterization in Indian scented rice (Oryza sativa L.) cultivars -- 5. Molecular markers based assessment of genetic diversity and quality trait specific marker validation.
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.
Agriculture.
Plant breeding.
Food—Biotechnology.
Agriculture.
Plant Breeding/Biotechnology.
Food Science.