Enhancing rice aroma through innovative approaches

Aromatic rice is used extensively in many different cuisines around the world for its wonderful aroma and cooking qualities. Aromatic rice varieties such as Basmati and non-Basmati fragrant rice have gained popularity in both domestic and foreign markets, despite their origins being predominantly in Southeast Asia and the Indian subcontinent. The primary gene responsible for rice aroma is the fgr/Badh2/Os2-AP, situated on chromosome 8 and encodes betaine aldehyde dehydrogenase 2 (Badh2). Key aroma compounds are attributed to over 500 volatiles. The primary aromatic molecule in rice, 2-acetyl-1-pyrroline (2-AP), accumulates as a result of mutations in this gene and gives rice its distinctive scent. Aroma is not decided by single compound rather it is decided by volatile profile and also by environmental factors. The identification of Quantitative Trait Loci (QTLs) linked to fragrance features on different chromosomes has improved our comprehension of the genetic processes behind rice scent. Advances in genetic engineering, particularly CRISPR/Cas9 and TALEN have facilitated the manipulation of the Badh2 gene, enhancing aroma profiles in rice. Additionally, gene silencing and introgression techniques have also proven in increasing 2-AP content. The review explores the biochemical properties and advancement of aromatic rice, emphasizing its complex inheritance patterns and potential for breeding improvement.