A review of available knowledge on aroma in rice

The 2-acetyll-1-pyrroline (2AP) is a compound responsible for the sweet popcorn aroma in aromatic rice and has attracted interest globally. Consequently, research efforts have been directed to improving aroma characteristics in rice through multiple platforms including inheritance and breeding. However, the progress in this direction has been slowed and needs further inquiries due to the complex nature of the genes, compounds and environments governing this trait. The complexity is further exacerbated by the simultaneous need to increase aroma alongside other important qualities and productivity traits in rice. This paper gives insights on the current knowledge of aroma in rice with particular emphasis on how the genetic, chemical and environmental interaction relates to the aroma strength and the prospects for breeding for aroma in rice.