Abstract
The Journal of the National Science Foundation of Sri Lanka publishes the results of research in all aspects of Science and Technology. The journal also has a website at http://www.nsf.gov.lk/. 2021 Impact Factor: 0.682The JNSF provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Highlights
The demand for fragrant rice varieties has increased in the recent years in countries that consume rice as a major food, as consumers are willing to pay a premium price for it
In order to increase the varietal choice of rice, the rice breeders in Sri Lanka have been requested to develop fragrant rice varieties suited to the local environment to minimize importation of the popular fragrant rice type, Basmati
The volatile compounds in fragrant rice, which provide the characteristic aroma and flavour have been studied by a number of researchers and more than 100 volatile components have been identified in cooked rice (Yajima et al, 1979; Tsugitha et al, 1980; Tsugitha et al, 1983)
Summary
The demand for fragrant rice varieties has increased in the recent years in countries that consume rice as a major food, as consumers are willing to pay a premium price for it. Sri Lanka imports high quality Basmati type rice from Asian countries especially from Pakistan and India. The volatile compounds in fragrant rice, which provide the characteristic aroma and flavour have been studied by a number of researchers and more than 100 volatile components have been identified in cooked rice (Yajima et al, 1979; Tsugitha et al, 1980; Tsugitha et al, 1983). Sri Lanka has several traditional rice varieties possessing the fragrant gene responsible for the 2AP production (Kottearachchi et al, 2010). Their volatile profiles and the extent of 2AP production have yet to be studied
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