Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration

Itani, Tomio; Tamaki, Masahiko; Hayata, Yasuyoshi; Fushimi, Tsutomu; Hashizume, Katsumi

doi:10.1626/pps.7.178

Cited by 89 publications

(54 citation statements)

References 14 publications

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“…Thereafter, an aliquot of 0.3 g fresh leaf was subjected to 2AP extraction at 658C for 1 h in a solution consisting of ethanol and 0.459 ng/mL 2,4,6-trimethylpyridine as an internal standard (Bergman et al, 2000). After centrifugation at 12,000 rpm (relative centrifugal field of 13,400g) for 30 min, the supernatant was directly used to measure 2AP concentrations with the GC-MS method (Itani et al, 2004). The smelling method is unreliable due to its inherent subjectivity; while the GC-MS method can directly estimate 2AP level; therefore, it is more accurate than the smelling method in evaluating rice fragrance.…”

Section: Rice Transformation and Complementation Testsmentioning

confidence: 99%

Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance

et al. 2008

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In rice (Oryza sativa), the presence of a dominant Badh2 allele encoding betaine aldehyde dehydrogenase (BADH2) inhibits the synthesis of 2-acetyl-1-pyrroline (2AP), a potent flavor component in rice fragrance. By contrast, its two recessive alleles, badh2-E2 and badh2-E7, induce 2AP formation. Badh2 was found to be transcribed in all tissues tested except for roots, and the transcript was detected at higher abundance in young, healthy leaves than in other tissues. Multiple Badh2 transcript lengths were detected, and the complete, full-length Badh2 transcript was much less abundant than partial Badh2 transcripts. 2AP levels were significantly reduced in cauliflower mosaic virus 35S-driven transgenic lines expressing the complete, but not the partial, Badh2 coding sequences. In accordance, the intact, full-length BADH2 protein (503 residues) appeared exclusively in nonfragrant transgenic lines and rice varieties. These results indicate that the full-length BADH2 protein encoded by Badh2 renders rice nonfragrant by inhibiting 2AP biosynthesis. The BADH2 enzyme was predicted to contain three domains: NAD binding, substrate binding, and oligomerization domains. BADH2 was distributed throughout the cytoplasm, where it is predicted to catalyze the oxidization of betaine aldehyde, 4-aminobutyraldehyde (ABald), and 3-aminopropionaldehyde. The presence of null badh2 alleles resulted in AB-ald accumulation and enhanced 2AP biosynthesis. In summary, these data support the hypothesis that BADH2 inhibits 2AP biosynthesis by exhausting AB-ald, a presumed 2AP precursor.

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Section: Rice Transformation and Complementation Testsmentioning

confidence: 99%

Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance

et al. 2008

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“…Searching a single factor for superior aroma expression is complicated and requires an extensive study with the integrated approach (Rohilla et al, 2000). Previous researchers (Mahatheeranont et al, 1995(Mahatheeranont et al, , 2001Itani et al, 2004;Maraval et al, 2008;Sukhonthara et al, 2009;Mahattanatawee and Rouseff, 2010;Park et al, 2010;Pisithkul et al, 2010;Bryant and McClung, 2011;Liyanaarachchi et al, 2014) had characterized volatile compounds in rice. Hence, this study surveyed the volatile compounds identified by the previous researcher to compare the number of compounds and possible variation among the compounds.…”

Section: Discussionmentioning

confidence: 99%

“…Aroma of a rice variety depends on the genetic factor, environmental element and their interaction (Jewel et al, 2011;Hashemi et al, 2013). A lot of environmental factors have been identified as influencing factors for aroma in rice such as the temperature, soil type, abiotic stress, water, CO2, light, salinity, and shading (Itani et al, 2004;Mo et al, 2015). Among these factors, the temperature is regarded as the key factor which influences grain quality, growth, development, and yield of rice plant (Lur et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effects of Temperature on Volatile Profile and Aroma Quality in Rice

Prodhan¹,

Faruq²,

Rashid³

et al. 2017

IJAB

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Aroma is an important grain quality trait of aromatic rice, controlled by a recessive gene which increases the accumulation of numerous volatile compounds to produce it. The aroma quality of rice grain also depends on the cultivation practice, genetic condition, environmental components and their interaction. Among the environmental components, the temperature is the vital component that can affect the aroma quality and chemical composition of aromatic rice. This study assessed the effects of different temperatures (ambient or 28°C, 25°C and 20°C) for the volatile profile and aroma quality of five aromatic and a nonaromatic rice genotypes by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC-FID) and organoleptic test. The results indicated that the aromatic rice genotypes contained more volatile compounds (15 compounds) and displayed the maximum aroma score (Score 4) at the 25°C temperature than ambient and 20°C temperature. The obtained information will be helpful for exploring possible reasons for variation in the biochemical composition as well as aroma quality of a genotype which might be used to improve grain quality of aromatic rice.

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“…There are lots of other environmental factors which affect the quantity of aroma like soil type [48], abiotic stress [51], conditions of storage and time of harvest and flowering time [48,51]. Mo et al [52] reported that shading during the grain filling period increases 2AP content in fragrant rice. Another factor affecting quality of aroma is milling process of rice.…”

Section: Environmental Effect On Fragrancementioning

confidence: 99%