ABSTRACT
Rice is a part of routine diet for more than 50% of the world’s population (Brar and Khush, 2002; Sabouri et al., 2012). Two critical parameters, i.e., aroma and cooked kernel elongation determine the preference of the rice variety to cook and eat and its market value (Verma et al., 2012, 2013, 2015; Kioko et al., 2015). Fragrant or scented or aromatic rice is a general term used for rice cultivars that have a perfumed and nutty flavor (Goufo et al., 2010a; Verma and Srivastav, 2016). Aromatic rice varieties possess a characteristic aroma called nutty or popcorn-like flavor (Bryant and McClung, 2010; Verma et al., 2012, 2013, 2015; Mo et al., 2015). Owing to its favorable flavor, the global demand for fragrant rice is increasing day by day (Myint et al., 2012; Hashemi et al., 2013). In the rice-producing countries, premium price and high consumer acceptance of fragrant rice have increased more topic of discussion for the rice producers (Shao et al., 2013; Shi et al., 2014). Fragrance and flavor of food affect the desirability and value of that food since time immortal. This convenience of human race enforced them to lay down the best example of selecting a homozygous recessive trait, i.e., aroma of rice, during rice domestication of several thousand years. The fragrance and flavor of rice remain one of the most desirable quality traits among all, which directly affect the choice of end consumers and marketability of rice, internationally. Unceasingly, an increasing number of fragrant rice lovers are shifting the aromatic rice toward the clutch of essential commodities of international food markets. As aromatic rice is gaining much more popularity with higher trade value, especially in those corners of the world where rice is not a part of traditional food habit, the trait becomes an important one for the rice breeders
(Dong et al., 2001; Cordeiro et al., 2002; Bourgis et al., 2008; Chen et al., 2008). According to Kovach et al. (2009), aroma characteristics have been determined in three different types of subpopulations of rice, including, Group V (Sadri and Basmati), Indonesia (Jasmine), and tropical japonica. There are two groups of aromatic rice, the long-grained basmati type and the small and medium-grained indigenous aromatic varieties (Rai et al., 2015).
