Fragrant rice is highly prized for its distinctive aroma, which significantly influences consumer preferences and market value. Nitrogen application at the booting stage has been proposed as a strategy to enhance aroma in fragrant rice varieties. This study investigates the impact of additional nitrogen fertilization at the booting stage on aroma compounds in fragrant rice. Through field trials and sensory evaluations, the research aims to elucidate the mechanisms underlying aroma enhancement and optimize nitrogen application rates for maximum aroma development. Results demonstrate that additional nitrogen at the booting stage promotes the biosynthesis of aroma compounds, particularly 2-acetyl-1-pyrroline (2-AP), a key contributor to fragrant rice aroma. The optimized nitrogen application protocol offers valuable insights for rice growers and breeders seeking to produce fragrant rice varieties with superior aroma quality, thereby enhancing market competitiveness and consumer satisfaction.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
