ABSTRACT
Rice Flavor ................................................................................... 207 8.4 Biosynthesis of Odor Active Compounds in Rice ....................... 245 8.5 Metabolic Engineering for Enhancing Rice Aroma ..................... 255 8.6 Conclusion ................................................................................... 257 8.7 Summary ...................................................................................... 258 Acknowledgments ................................................................................ 258 Keywords .............................................................................................. 259 References ............................................................................................. 259
8.1 INTRODUCTION
Rice (Oryza sativa L.) is the staple food for more than one half of world population, and an estimated 3.5 billion people worldwide consume rice (Verma and Srivastav, 2017). Ninety percent of the world rice crop is grown and consumed in Asia. Rice has a pivotal role in shaping the cultures, diets, and economies of thousands of millions of people in Asia. World rice production in the year 2013-14 was 476 million tons with consumption of 481 million MT and trading of 41 million MT in world market (FAO, 2015).
