Evaluation of aroma in rice(Oryza sativa L.) using KOH method, molecular markers and measurement of 2-acetyl-1-pyrroline concentration

Abstract

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.