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Journal articles on the topic 'Aromatic rice'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Feriady, Anton, and Elni Mutmainnah. "Comparative Study of Aromatic and Non-Aromatic Rice Farming in Farmer Groups in Talo Sub-District, Seluma District." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 10, no. 2 (2023): 431–40. http://dx.doi.org/10.37676/agritepa.v10i2.4844.

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In general, aromatic rice is included in a special rice class according to geographical indications because its quality and aroma characteristics depend on the region, it cannot be cultivated anywhere (Ministry of Agriculture Number 48 of 2017 concerning special rice). Non-aromatic rice is local rice that is cultivated and used to produce output or results in the form of local rice. On the other hand, aromatic rice farming is not carried out by many farmers, especially farmers in Seluma Regency, in fact there are only a few of them. The aim of this research is to examine comparative aromatic a

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2

Maihendry, Pipin, Bambang Sumantri, and Irnad Irnad. "Analysis of Aromatic Rice Business Performance in Gapoktan Rimbo Jaya." Journal of Agri Socio-Economics and Business 1, no. 2 (2019): 29–44. http://dx.doi.org/10.31186/jaseb.1.2.29-44.

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The purpose of this study is to analyze the revenue, cost, income, business efficiency of aromatic rice and the level of satisfaction of consumers of aromatic rice in Seluma District. The data used uses primary data in the form of data on characteristics of farmer households who are members of Rimbo Jaya Gapoktan, inputs used, production, farmer work activities and rice cultivation that produce aromatic rice, aromatic rice receipts and expenditure and marketing and consumer behaviour data. This study uses analysis of TR, TC, I and R / C, while for consumer satisfaction using IPA and CSI analys

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3

Nagi, H. P. S., M. Bajaj, S. S. Saini, and K. S. Sekhon. "Quality Characteristics of Some New Aromatic Rices." International Rice Research Newsletter 14, no. 1 (1989): 10. https://doi.org/10.5281/zenodo.7146327.

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This article 'Quality Characteristics of Some New Aromatic Rices' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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4

Yadav, T. P., and V. P. Singh. "Milling Characteristics of Aromatic Rices." International Rice Research Newsletter 14, no. 6 (1989): 7–8. https://doi.org/10.5281/zenodo.7156045.

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This article 'Milling Characteristics of Aromatic Rices' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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5

Fitri, Irza Guari Syah, and Tri Handoyo. "IDENTIFIKASI KARAKTERISTIK MORFOLOGI DAN MOLEKULER 21 VARIETAS PADI AROMATIK (Oryza sativa L.) BERDASARKAN PENANDA RAPD (Random Amplified Polymorphic DNA)." Berkala Ilmiah Pertanian 2, no. 2 (2019): 72. http://dx.doi.org/10.19184/bip.v2i2.16174.

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ABSTRACT Aromatic rice (Oryza sativa L.) is one type of rice that has aroma and high selling price than non-aromatic rice. The variety development is needed to form superior aromatic rice. The variety development requires information about kinship and diversity between varieties. Kinship analysis with identification of morphological characteristics is an observation based on taxonomic approach. This research aims to determine the morphological characteristics and kinship of 21 aromatic rice varieties. The research was conducted from March to September 2018 with a randomized block design (RBD)

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6

Ramtekey, Vinita, Susmita Cherukuri, Kaushalkumar Gunvantray Modha, et al. "Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars." Reviews in Analytical Chemistry 40, no. 1 (2021): 272–92. http://dx.doi.org/10.1515/revac-2021-0137.

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Abstract Rice is the main staple food after wheat for more than half of the world’s population in Asia. Apart from carbohydrate source, rice is gaining significant interest in terms of functional foods owing to the presence of aromatic compounds that impart health benefits by lowering glycemic index and rich availability of dietary fibers. The demand for aromatic rice especially basmati rice is expanding in local and global markets as aroma is considered as the best quality and desirable trait among consumers. There are more than 500 volatile aromatic compounds (VACs) vouched for excellent aro

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7

Jie, Yu, Tianyu Shi, Zhongjei Zhang, and Qiaojuan Yan. "Identification of Key Volatiles Differentiating Aromatic Rice Cultivars Using an Untargeted Metabolomics Approach." Metabolites 11, no. 8 (2021): 528. http://dx.doi.org/10.3390/metabo11080528.

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Non-aromatic rice is often sold at the price of aromatic rice to increase profits, seriously impairing consumer experience and brand credibility. The assessment of rice varieties origins in terms of their aroma traits is of great interest to protect consumers from fraud. To address this issue, the study identified differentially abundant metabolites between non-aromatic rice varieties and each of the three most popular aromatic rice varieties in the market using an untargeted metabolomics approach. The 656 metabolites of five rice grain varieties were determined by headspace solid-phase extrac

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8

Bijral, J. S., K. S. Kanwal, and Y. P. Khanna. "Ranbir Basmati--an Early-Maturing Aromatic Rice." International Rice Research Newsletter 14, no. 2 (1989): 21. https://doi.org/10.5281/zenodo.7146504.

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This article 'Ranbir Basmati--an Early-Maturing Aromatic Rice' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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9

Reinke, R. F., L. A. Welsh, J. E. Reece, L. G. Lewin, and A. B. Blakeney. "Procedures for Quality Selection of Aromatic Rice Varieties." International Rice Research Newsletter 16, no. 5 (1991): 10–11. https://doi.org/10.5281/zenodo.7218468.

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This article 'Procedures for Quality Selection of Aromatic Rice Varieties' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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10

Setiadi, Raka Nugraha Wijaya, and Danestyan Arif Pradana. "Producing monoaromatic compounds from pyrolytic vapour of rice straw using H-ZSM-5/B2O3 catalyst." E3S Web of Conferences 67 (2018): 02026. http://dx.doi.org/10.1051/e3sconf/20186702026.

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The catalytic conversion of rice straw was done to produce mono aromatic compounds. The mixed catalyst of ZSM-5 and B2O3 was obtained through calcination of ZSM-5 and H3BO catalyst mixture. The variation of the composition of the ZSM-5 and B2O3 catalyst was applied in order to test the effect of catalyst composition to the production of mono aromatics compounds. The composition of catalyst used were 15% ZSM-5, 30% ZSM-5, and 100% ZSM-5. Other than the variation of catalyst composition, the variation of the operating temperature of the catalytic conversion also performed in order to study the e

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11

Indrasari, Siti Dewi, Purwaningsih Purwaningsih, Erni Apriyati, and Shinta Dewi Ardhiyanti. "Preferensi Konsumen terhadap Beras Berlabel Jaminan Varietas (BBJV) untuk Hipa 8, Ciherang dan Inpari 13." Jurnal Penelitian Pertanian Tanaman Pangan 35, no. 3 (2016): 173. http://dx.doi.org/10.21082/jpptp.v35n3.2016.p173-180.

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The objectives of this research was to study the consumer acceptance to variety assurance rice labelled (VARL) wihich is produced by “Kopkarlittan” of Indonesian Center for Rice Research (ICRR). The research was conducted on September to November 2013. The respondents were asked to answer the question in questionaire and assessing the rice and cooked rice presented. The preference assessment was carried out to every rice atributes such as aroma, color, shape, wholeness, cleaness and general acceptance (like or dislike). The same assessment was also carried out to the cooked rice with different

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12

Albaridi, Najla A., Ahmed Noah Badr, Hatem Salama Ali, and Mohamed Gamal Shehata. "Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation." Foods 11, no. 13 (2022): 1928. http://dx.doi.org/10.3390/foods11131928.

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Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed vol

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13

Bhatti, I. M., and A. A. Soomro. "Lateefy, a New Aromatic Semidwarf Rice." International Rice Research Newsletter 10, no. 2 (1985): 3. https://doi.org/10.5281/zenodo.7008703.

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This article 'Lateefy, a New Aromatic Semidwarf Rice' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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14

Singh, V. P., E. A. Siddiq, F. U. Zaman, and A. R. Sadananda. "Induced Variation in Aromatic Rice Cultivars." International Rice Research Newsletter 14, no. 3 (1989): 14. https://doi.org/10.5281/zenodo.7146671.

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This article 'Induced Variation in Aromatic Rice Cultivars' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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15

Desai, N. D., S. Raman, M. U. Kukadia, and M. R. Patel. "High-Yielding Aromatic Rice Variety Gr101." International Rice Research Newsletter 12, no. 4 (1987): 10–11. https://doi.org/10.5281/zenodo.7123129.

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This article 'High-Yielding Aromatic Rice Variety Gr101' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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16

Carsono, Nono, Amalia Purdianty, Santika Sari, and Citra Bakti. "Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies." Agrikultura 31, no. 2 (2020): 109. http://dx.doi.org/10.24198/agrikultura.v31i2.27085.

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Aromatic rice is a special type of rice that highly preferred by people in Asia due to the presence of aroma. Aroma in rice is determined by 2-acetyl-1-pyrroline (2AP) compound which is controlled by a recessive fgr gene. A hybridization between cv. Sintanur (aromatic rice) and PTB33 (non-aromatic, resistant to brown planthopper/BPH) has been done in order to develop aromatic rice lines that resistant to BPH. In the F2 progeny, molecular marker-based selection and bioassay for the brown planthopper resistant lines have been carried out; however selection for the aromatic trait has not been per

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17

Xu, Zhen Jiang, Li Zhong Xiao, Hong Liu, Yong Hao Ren, and Zhi Lin Li. "Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice." Advanced Materials Research 460 (February 2012): 3–6. http://dx.doi.org/10.4028/www.scientific.net/amr.460.3.

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Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of ric

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18

Hu, Fengqin, Congcong Shen, Dehao Feng, et al. "Rice–Potato Rotation Pattern Affects 2-Acetyl-1-Pyrroline Biosynthesis and Productivity in Aromatic Rice Grains." Agronomy 15, no. 1 (2025): 97. https://doi.org/10.3390/agronomy15010097.

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Aromatic rice has gained significant attention due to its high economic and nutritional value. 2-Acetyl-1-pyrroline (2-AP), a key aroma compound in aromatic rice, plays a crucial role in elucidating the aroma characteristics of aromatic rice. However, there is no report on the effect of aromatic rice in rice–potato rotation on aroma characteristics. In order to study the influences of winter-planted potatoes on the yield, quality, and 2-AP biosynthesis of aromatic rice grains, the commonly cultivated aromatic rice variety Meixiangzhan-2 and the potato cultivar Huashu-5 were selected as experim

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19

Beltran, Jesusa C., Kristine Marie A. Daplin, Rhemilyn Z. Relado-Sevilla, et al. "Productivity and Profitability of Aromatic Rice Production in the Philippines." International Journal of Sustainable Agricultural Research 8, no. 4 (2021): 209–21. http://dx.doi.org/10.18488/journal.70.2021.84.209.221.

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With the 2019 implementation of the Rice Tariffication Law (RTL), prices of ordinary white rice are expected to go down as a response to the influx of cheaper rice imports. This could put the local farmers at a disadvantage and could provoke them to reduce rice cultivation. Production of aromatic rice, a type of specialty rice with pandan-like scent induced by 2-acetyl-1-pyrroline (2AP) compound, could serve as a viable enterprise for the local farmers. Covering the provinces of Oriental Mindoro and Apayao, this study was conducted to produce baseline information and gain a comprehensive under

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20

Peng, Bo, Yu Zhu, Zi-Yu Wang, et al. "Isolation and Molecular Marker Detection of Badh2 Gene from Aromatic Rice Germplasm Resources in Southern Henan." Journal of Biotechnology Research, no. 54 (April 15, 2019): 35–45. http://dx.doi.org/10.32861/jbr.54.35.45.

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The production of aroma in aromatic rice is due to the increase of 2-acetyl-1-pyrroline (2-AP) precursor substances caused by the functional deletion of Badh2 gene on chromosome 8, and the accumulation of 2AP makes rice produce aroma. In this study, Badh2 gene was isolated and cloned from 18 representative aromatic rice cultivars in Southern Henan, and the bioinformatics analysis of Badh2 gene was carried out. Meanwhile, seven functional molecular markers developed by Badh2 gene were used to detect and analyze Badh2 gene in 18 aromatic rice varieties from Southern Henan. The results showed tha

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21

Bhowmik, Swagata, Tapan Kumar Hath, Atanu Maji, and Manoj Kanti Debnath. "Susceptibility of Aromatic and Non- aromatic Rice to Sitophilus oryzae L. and their Influence on the Insect and Infestation Rate under Sub-Himalayan Plains of West Bengal." Journal of Experimental Agriculture International 46, no. 10 (2024): 494–505. http://dx.doi.org/10.9734/jeai/2024/v46i102973.

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Relative susceptibility of local aromatic and non-aromatic rice grains to rice weevil, Sitophilus oryzae L. (Curculionidae, Coleoptera) was studied under laboratory conditions in the sub-Himalayan plains of West Bengal in two seasons (viz. winter and spring-summer) during 2020-2021. Results revealed that after 9 weeks of storage, the highest mean grain weight loss due to S. oryzae varied from 14.30% to 20.89% in the two types of rice grains in two seasons. The corresponding highest mean grain damage % ranged from 36.89 % to 41.56%. The grain weight loss and grain infestation % were always high

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Awasthi, L. P., A. K. Sharma, and D. M. Maurya. "Histological variation among aromatic rice." International Rice Research Notes 22, no. 2 (1997): 33–34. https://doi.org/10.5281/zenodo.7247153.

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This article 'Histological variation among aromatic rice' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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23

Singh, Rajesh Kumar. "Genetic Variability in Aromatic Rice." Scientific Temper 13, no. 02 (2022): 80–84. http://dx.doi.org/10.58414/scientifictemper.2022.13.2.12.

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Grain quality characters is important parameters to access consumer’s preference of rice.Aromatic rices are highly preferred due to their pleasant aroma and palatability. Twenty Onediverse aromatic rice varieties including Pusa Basmati-1 used as a check were evaluated inrandomized block design with three replications for various physico – chemical and cookingquality characters. The statistical analysis revealed highly significant differences among thevarieties under study for various quality characters. The highest kernel length was recordedin Khao Dawk Mali 105 (8.33mm) followed by KCN 80152

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24

SHANKAR LAL JAT, YASHBIR SINGH SHIVAY, and C.M. PARIHAR. "Dual purpose summer legumes and zinc fertilization for improving productivity and zinc utilization in aromatic hybrid rice (Oryza sativa)." Indian Journal of Agronomy 56, no. 4 (2001): 328–33. http://dx.doi.org/10.59797/ija.v56i4.4711.

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Field experiments were conducted during 2007-08 at New Delhi, to study the effect of dual purpose summer le- gumes and zinc (Zn) fertilization on productivity and Zn-use efficiency of aromatic hybrid rice cv Pusa Rice Hybrid 10 (PRH 10). The experiment was carried out in split plot design with 3 treatments of legume residue in main plots and seven treatments of Zn fertilization in sub-plots. The tallest plant height, number of tillers/m2, dry matter accumulation/hill, leaf area index (LAI), yield attributes and grain yield of aromatic hybrid rice was recorded with incorporation of cowpea resid

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25

Kambale, Rohit, M. Raveendran, and J. Ramalingam. "Untargeted Metabolite Profiling of Specialty Rice Grains Using Gas Chromatography Mass Spectrometry." International Journal of Analytical Chemistry 2022 (September 19, 2022): 1–7. http://dx.doi.org/10.1155/2022/2558072.

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With-ever increasing demand food grains for the increasing population, it has also increased the importance of quality rice with nutritional and therapeutic properties. The quality of rice includes nutritional value, therapeutic properties, and further generation of aroma. Initial studies on sensory analysis using potassium hydroxide (1.7% KOH) identified the presence of a distinct aroma of the traditional rice cultivar Chakhao Amubi in comparison with other aromatic rice varieties were conducted. The metabolomic profiling of aromatic rice grains Chakhao Amubi, Pusa Basmati 1, and nonaromatic

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Chang, W. L. "Land Races of Aromatic Rice Discovered in Taiwan." International Rice Research Newsletter 10, no. 6 (1985): 3–4. https://doi.org/10.5281/zenodo.7099939.

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This article 'Land Races of Aromatic Rice Discovered in Taiwan' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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Singh, Rajesh Kumar. "Genetic Variability in Aromatic Rice." SCIENTIFIC TEMPER 13, no. 2 (2022): 80–84. http://dx.doi.org/10.58414/scientifictemper.13.2.2022.80-84.

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Lahkar, Lipika, and Bhaben Tanti. "Study of morphological diversity of traditional aromatic rice landraces (Oryza sativa L.) collected from Assam, India." Annals of Plant Sciences 6, no. 12 (2017): 1855. http://dx.doi.org/10.21746/aps.2017.6.12.9.

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Rice is one of the major cereal grain consumed more than half of the world’s population. Aromatic rice is one of the most widely accepted rice due its pleasant aroma. Traditionally, many varieties of aromatic rice are grown by the farmers of Assam maintaining a diverse gene pool. In the present study, morphological variation was studied in 22 aromatic rice landraces using qualitative and quantitative traits. Keteki Joha is very popular indigenous aromatic rice grown in a small pocket of Assam for its high yield. Though Kola Kunkuni Joha is relatively smaller grain size and low yield but have h

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De, Mitu. "Documentation of the grain morphological variation within some traditional aromatic rice (Oryza sativa L.) varieties of West Bengal." INTERNATIONAL JOURNAL OF EXPERIMENTAL RESEARCH AND REVIEW 18 (April 30, 2019): 22–26. http://dx.doi.org/10.52756/ijerr.2019.v18.004.

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With the introduction of high-yielding varieties, price incentives and research inclinations towards modern varieties of non-aromatic rice to achieve self reliance, cultivation of several indigenous scented rice varieties have been neglected. A large number of traditional scented rice has already been lost and many are on the verge of extinction. It is more so for the small and medium-grained non Basmati aromatic rice than the long-grained Basmati types which form the bulk of rice export. Even though the cultivation of traditional aromatic rice varieties in prime areas is fast declining, their

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Arumugachamy, S., S. Vairavan, P. Vivekanandan, and S. Palanisamy. "Aromatic and Quality Rice Improvement in Tamil Nadu, India." International Rice Research Newsletter 17, no. 6 (1992): 11–12. https://doi.org/10.5281/zenodo.7219109.

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This article 'Aromatic and Quality Rice Improvement in Tamil Nadu, India' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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Panwar, D. V. S., K. R. Gupta, K. R. Battan, and A. Singh. "HKR228, a Semidwarf Aromatic Rice Strain for Haryana, India." International Rice Research Newsletter 16, no. 5 (1991): 16–17. https://doi.org/10.5281/zenodo.7218476.

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This article 'HKR228, a Semidwarf Aromatic Rice Strain for Haryana, India' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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Islam, M.A. Anik T.R. Hossain M.M Uddin M.I. and Ahmed M.S. "Genetic diversity analysis of some Bangladeshi aromatic rice (Oryza sativa L.) using simple sequence repeat markers (SSRM)." Archives of Agriculture and Environmental Science 3, no. 3 (2018): 297–303. https://doi.org/10.26832/24566632.2018.0303013.

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In order to germplasm management, conservation, parental identification and proper utilization of aromatic rice germplasm of Bangladesh genetic diversity assessment and molecular characterization is necessary. We used ten microsatellite markers across twenty aromatic rice landraces along with four improved varieties to discriminate and characterize among them. The number of alleles per locus ranged from 2 to 8, with an average of 4.30 alleles across 10 loci. A total of 43 polymorphic alleles were detected. The values of Polymorphic information content (PIC) ranged from 0.217 to 0.835 (average

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Zhou, K. L., and F. M. Liao. "Xiangyou 63, a Quasi-Aromatic Hybrid Rice with Good Quality and High Yield." International Rice Research Notes 20, no. 4 (1995): 9–10. https://doi.org/10.5281/zenodo.7005629.

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This article 'Xiangyou 63, a Quasi-Aromatic Hybrid Rice with Good Quality and High Yield' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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Kadir, Muhammad, and Harsani Harsani. "EFFECT OF RICE-STRAW COMPOST FERTILIZER ON THE YIELD PERFORMANCE OF SULAWESI LOCAL AROMATIC RICE IN INDONESIA." Journal of Agriculture 1, no. 03 (2023): 122–27. http://dx.doi.org/10.47709/joa.v1i03.2406.

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A field experiment evaluated the effect of different doses of composted organic fertilizer made from rice straw on the yield of three local aromatic rice varieties of Luwu Regency in the safe growing season (rainy season). The local aromatic rice varieties were Ngappa, Sassa, and Latimojong varieties, and four doses of composted organic fertilizer from rice straw, namely 0, 4, 8, and 16 tons/ha, were used as treatment variables. The experiment was laid out in a Completely Randomized Block Design (CRBD) with two factors and three replications. At harvest, data were collected on various characte

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35

Rani, N. S., M. B. Kalode, J. S. Bentur, D. Pati, and E. A. Siddiq. "Genetic Sources of Resistance to Whitebacked Planthopper in Scented Quality Rices." International Rice Research Newsletter 17, no. 3 (1992): 10. https://doi.org/10.5281/zenodo.7218843.

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This article 'Genetic Sources of Resistance to Whitebacked Planthopper in Scented Quality Rices' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based cropping systems. This publication will report what scientists are doing to increase the production of rice in as much as this crop feeds the most densely populated and land scarce nations in the world.

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Ghosh, S. C., and P. K. Ganguli. "A High-Yielding Mutant Line of Traditional Aromatic Rice Cultivar Gobindabhog." International Rice Research Notes 19, no. 1 (1994): 14. https://doi.org/10.5281/zenodo.7001950.

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This article 'A High-Yielding Mutant Line of Traditional Aromatic Rice Cultivar Gobindabhog' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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Akwero, A., D. Ocan, W. Akech, J. Lamo, M. Ochwo-Ssemakula, and P. Rubaihayo. "Allelic variations in aroma gene in cultivated rice varieties." African Crop Science Journal 28, no. 2 (2020): 241–54. http://dx.doi.org/10.4314/acsj.v28i2.9.

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Germplasm is a valuable source of genetic diversity that supports crop improvement efforts in any breeding programme but it must first be fully characterised for economically valuable traits before it can be effectively utilised. In rice (Oryza sativa), the development of new varieties with improved aroma requires correct phenotyping and prior knowledge of the available genes and alleles governing the aroma trait in the gene pool. Correct phenotyping and genotyping can be achieved using sensory methods and functional markers associated with polymorphisms that define the aroma genes. The object

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Gu, Qichang, Haowen Luo, Li Lin, et al. "Effects of Biological Nano-Selenium on Yield, Grain Quality, Aroma, and Selenium Content of Aromatic Rice." Agronomy 14, no. 8 (2024): 1778. http://dx.doi.org/10.3390/agronomy14081778.

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Selenium (Se) is one of the human essential elements and the input of Se for its biofortification is common in rice production to meet the demand for Se in the population. Biological nano-selenium (nano-Se) is a new type of nanoscale microbial synthetic material. However, the effects of biological nano-Se on aromatic rice performance metrics, such as yield formation, grain quality parameters, and the biosynthesis of 2-acetyl-1-pyrroline (2-AP, the key component of aromatic rice aroma), have rarely been reported. Therefore, this study conducted a field experiment with two cropping seasons and t

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Islam, M. Z., M. A. K. Mian, N. A. Ivy, M. K. Khalequzzaman, and M. Ali. "Development of quasi aromatic hybrid rice (Oryza sativa L) through genetic enhancement of local rice genotypes from Bangladesh." Bangladesh Journal of Agriculture 49, no. 1 (2024): 19–32. http://dx.doi.org/10.3329/bjagri.v49i1.74030.

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Aromatic rice has tremendous economic and social value, but commercial production in Bangladesh is limited due to lower yields. In this study, the heterosis of hybrid rice was exploited to improve the yield of aromatic rice. A total of 120 aromatic rice germplasm was tested against five cytoplasmic male sterility (CMS) lines (A) with 40 maintainer (B) and 11 restorer (R) lines and the B lines were converted into CMS lines using backcrossing. The identified 11 restorer lines were being maintained, four local R-lines (Sakkorkhora, Chinigura, Kataribhog and BAU dhan2) were used by assessing polle

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Habib, Elrey All, and Ebban Bagus Kuntadi. "ANALISIS WILLINGNESS TO PAY BERAS ORGANIK AROMATIK “BOTANIK” GAPOKTAN AL-BAROKAH DI KABUPATEN BONDOWOSO." JSEP (Journal of Social and Agricultural Economics) 13, no. 1 (2020): 38. http://dx.doi.org/10.19184/jsep.v13i1.14811.

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The development of organic rice in Bondowoso has high growth. The superiority of the product makes the selling value of the product not cheap when compared to other rice products. The objectives of the study are (1) to determine the characteristics of aromatic organic rice consumers in Al-Barokah Gapoktan in Bondowoso, (2) the price of consumers willing to pay for aromatic organic rice, (3) the factors that influence consumers' WTP value of aromatic organic rice. Method of determining the area using a purposive method in the Botanic shop. Sampling using incidental sampling technique with a tot

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Fanata, Wahyu Indra Duwi, and Syafira Fatihatul Husna. "The Determination of Aromatic Character of Several Local Rice Varieties using Phenotypic Analysis and Molecular DNA." Jurnal ILMU DASAR 22, no. 2 (2021): 111. http://dx.doi.org/10.19184/jid.v22i2.12010.

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The pandan scent in aromatic rice has been known as the result of 8 bp deletions and 3 Single Nucleotide Polymorphisms (SNPS) in BADH2 gene, which produce non-functional betaine aldehyde dehydrogenase (BADH) enzyme. Several DNA markers for aromatic character based on mutation in BADH2 gene have been developed. In our experiment, we analysed the presence of aromatic character in four local rice variety such as Merah Wangi, Pendok, Genjah Arum, and Mentik Wangi Susu using KOH method and DNA molecular method using three DNA markers to detect mutation that responsible for the development of aromat

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Ali, S. S., J. H. Jafri, M. G. Khan, and M. A. Butt. "Inheritance Studies for Aroma in Two Aromatic Varieties of Pakistan." International Rice Research Notes 18, no. 2 (1993): 6. https://doi.org/10.5281/zenodo.6822339.

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This article 'Inheritance Studies for Aroma in Two Aromatic Varieties of Pakistan' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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Akmal Shukri, Aliif Ihsaan, Shamsiah Abdullah, Nur Suraya Abdullah, et al. "Global and Malaysian Aromatic Rice: A Comparative Review on The Quality, Production, and Breeding Spectra." Malaysian Applied Biology 54, no. 2 (2025): 1–18. https://doi.org/10.55230/mabjournal.v54i2.3187.

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Aromatic rice is a premium rice variety due to multiple distinctive essential qualities viz., strong aroma, long grain, intermediate amylose content, and intermediate gelatinization temperature. The strong aroma is majorly contributed by 2-acetyl-1-pyrroline (2AP), a volatile organic compound that is 10-100% higher in aromatic rice. The long grain represents a large endosperm that contains more starch and nutrients. Intermediate amylose content in aromatic rice is preferred as the rice becomes moist and tender upon cooking. As for the gelatinization temperature (GT), aromatic rice has an inter

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Jarma Arroyo, Sara E., Victoria Hogan, Debra Ahrent Wisdom, Karen A. K. Moldenhauer, and Han-Seok Seo. "Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice." Foods 9, no. 12 (2020): 1843. http://dx.doi.org/10.3390/foods9121843.

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Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information. Participants rated the acceptance and intensity of the cooked rice samples in terms of appearance, aroma, flavor, texture, and overall liking, and also reported how important t

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Partoatmodjo, A., and Z. Harahap. "Bengawan Solo, a Short-Duration Aromatic Rice in Indonesia." International Rice Research Notes 19, no. 2 (1994): 19–20. https://doi.org/10.5281/zenodo.6999557.

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This article 'Bengawan Solo, a Short-Duration Aromatic Rice in Indonesia' appeared in the International Rice Research Notes series, created by the International Rice Research Institute (IRRI) to expedite communication among scientists concerned with the development of improved technology for rice and rice-based systems. The series is a mechanism to help scientists keep each other informed of current rice research findings. The concise scientific notes are meant to encourage rice scientists to communicate with one another to obtain details on the research reported.

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Herwibawa, Bagus, and Totok Agung Dwi Haryanto. "Agronomic performances of aromatic and non-aromatic M1 rice under drought stress." Open Agriculture 4, no. 1 (2019): 575–84. http://dx.doi.org/10.1515/opag-2019-0055.

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AbstractFlooded rice paddy fields act as a source of greenhouse gas emissions. So, the efforts to increase the drought tolerance of rice represent a much more environmentally friendly solution, and may bring a significant contribution to prevent global warming. The experiment was laid out in a split-plot design with ten replicates. Rice cultivars treated with different levels of γ irradiation and sodium azide (SA) soaking time were allocated in the main plots, and mutagen groups in sub-plots. We use the generalized linear models, as implemented in the GLIMMIX procedure of SAS University Editio

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Luo, Haowen, Simin Zhang, Xiaojuan Pu, et al. "Effects of Selenium Nanoparticle Application on Flavor Volatiles of Aromatic Rice." Foods 14, no. 4 (2025): 552. https://doi.org/10.3390/foods14040552.

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Aromatic rice is famous for its pleasant aroma which consists of many flavor volatiles. The present study was to explore the effects of selenium nanoparticle (SeNP) application on flavor volatiles of aromatic rice based on a worldwide database of flavor molecules accessed on November 19 2024. A field experiment was carried out with the foliar application of SeNP at early growth stage (S1), middle growth stage (S2), and late growth stage (S3) of aromatic rice plants in two cropping seasons. In the control group (CK), no selenium-based treatment was applied. There were in total 27 and 24 flavor

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Kusbiantoro, Bram, and Dody D. Handoko. "Volatile compounds characteristics of several Indonesian indigenous rice varieties." IOP Conference Series: Earth and Environmental Science 1364, no. 1 (2024): 012066. http://dx.doi.org/10.1088/1755-1315/1364/1/012066.

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Abstract Information on the volatile compounds of scented/aromatic rice is crucial for plant breeders and food chemists in developing the rice varieties. One of the major hurdles in the improvement of aromatic rice through breeding in Indonesia is the lack of quantitative assay of volatile compounds. The objectives of the study were to characterize and identify volatile compounds that contribute to the flavor of aromatic rice. Twenty rice varieties were collected from four provinces in Indonesia, consisting of five varieties from North Sumatera, three varieties from South Sumatera, eight varie

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Jiang, Ye, Suihua Huang, Lin Ma, et al. "Effect of Exogenous Melatonin Application on the Grain Yield and Antioxidant Capacity in Aromatic Rice under Combined Lead–Cadmium Stress." Antioxidants 11, no. 4 (2022): 776. http://dx.doi.org/10.3390/antiox11040776.

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This study aimed to determine the mechanism of exogenous melatonin application in alleviating the combined Pb and Cd (Pb-Cd) toxicity on aromatic rice (Oryza sativa L.). In this study, a pot experiment was conducted; two aromatic rice varieties, Yuxiangyouzhan and Xiangyaxiangzhan, were selected, and sprays using 50, 100, 200, and 400 μmol L−1 melatonin (denoted as S50, S100, S200, and S400) and irrigation using 100, 300, and 500 μmol L−1 melatonin (denoted as R100, R300, and R500) were also selected. The results showed that, under the S50, S100, and S200 treatments, the Pb content of aromatic

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yu, su-mei. "Heavenly Khao Chae——Aromatic Soaked Rice." Gastronomica 7, no. 2 (2007): 52–58. http://dx.doi.org/10.1525/gfc.2007.7.2.52.

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Khao chae--aromatic soaked rice--is served only during the hot summer months in Thailand. Its exquisite taste and laborious preparation beckoned the author, Su-Mei Yu, back to her birthplace. Skilled elderly cooks recruited by friends abruptly changed their minds about sharing their methods. These refusals led to an understanding of their superstitious beliefs. With those who believe otherwise, the author not only learned how to make several versions of khao chae, but their shared memories taught her the dish's history and its influence on the people who make and eat it. Its ancient tradition

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