Question:
Which of the following compound causes aroma in rice?
Which of the following compound causes aroma in rice?
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Aromatic compounds in crops are frequently tested.
Associate "2-acetyl-1-pyrroline" directly with "Basmati rice aroma".
The recessive gene governing this fragrance is \( \text{badh2} \), located on chromosome 8.
Associate "2-acetyl-1-pyrroline" directly with "Basmati rice aroma".
The recessive gene governing this fragrance is \( \text{badh2} \), located on chromosome 8.
Updated On: Jul 29, 2026
- Monosilicic acid
- Monoacetyl -1- pyrroline
- 2 acetyl -1- pyrroline
- Disillic acid
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Aromatic rice varieties, such as Basmati and Jasmine, are highly prized globally for their characteristic popcorn-like fragrance.
This sensory attribute is governed by specific volatile organic compounds synthesized in the grain tissue during growth and development.
Step 2: Detailed Explanation:
The principal chemical compound responsible for the signature aroma in fragrant rice is 2-acetyl-1-pyrroline (often abbreviated as 2-AP).
This compound is synthesized through a metabolic pathway involving proline and glutamate.
In non-aromatic rice varieties, the functional enzyme betaine aldehyde dehydrogenase 2 (encoded by the gene \( \text{badh2} \)) converts gamma-aminobutyraldehyde into gamma-aminobutyric acid (GABA).
In fragrant rice genotypes, a genetic mutation (typically an 8-base-pair deletion in exon 8 of the \( \text{badh2} \) gene) renders the enzyme non-functional.
This block leads to the accumulation of the precursor compound, which is subsequently converted into 2-acetyl-1-pyrroline.
The presence of 2-AP can be detected in all parts of the rice plant except the roots, with the highest concentration residing in the grain endosperm.
Step 3: Final Answer:
The compound 2 acetyl -1- pyrroline is the primary volatile compound responsible for the aroma in rice.
Aromatic rice varieties, such as Basmati and Jasmine, are highly prized globally for their characteristic popcorn-like fragrance.
This sensory attribute is governed by specific volatile organic compounds synthesized in the grain tissue during growth and development.
Step 2: Detailed Explanation:
The principal chemical compound responsible for the signature aroma in fragrant rice is 2-acetyl-1-pyrroline (often abbreviated as 2-AP).
This compound is synthesized through a metabolic pathway involving proline and glutamate.
In non-aromatic rice varieties, the functional enzyme betaine aldehyde dehydrogenase 2 (encoded by the gene \( \text{badh2} \)) converts gamma-aminobutyraldehyde into gamma-aminobutyric acid (GABA).
In fragrant rice genotypes, a genetic mutation (typically an 8-base-pair deletion in exon 8 of the \( \text{badh2} \) gene) renders the enzyme non-functional.
This block leads to the accumulation of the precursor compound, which is subsequently converted into 2-acetyl-1-pyrroline.
The presence of 2-AP can be detected in all parts of the rice plant except the roots, with the highest concentration residing in the grain endosperm.
Step 3: Final Answer:
The compound 2 acetyl -1- pyrroline is the primary volatile compound responsible for the aroma in rice.
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