Journal of Experimental Food Chemistry

Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada

Publications

• Mini Review   
  Enhanced Aroma in Fragrant Rice with Additional Nitrogen at Booting Stage
  Author(s): Granese Matthew
  
  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 t.. Read More»
  DOI: 10.37421/2472-0542.2024.10.491

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