Year: 2019
Type: article
Abstract: Aroma is a complex attribute governed all the way through a complicated network of regulatory mechanisms of metabolic pathways at various levels.Abiotic factors of an environment like temperature, photoperiod and humidity seem to be more prominent signals as they influence chemical, biochemical and molecular responses.Molecular events are also important to understand the role of various proteins and nucleic acids in this complex regulation of aroma character visa vis role of structural genes/ promoters which are found either inducible or constitutive with respect to a specific macro/ micro environment.On the one side many molecules including different esters derived from lipids and or other secondary metabolites specially 2-Acetyl-1-Pyrroline (2-AP) had been reported as a major compound responsible for aroma based on organoleptic sensory evaluation test involving Human subjects providing them wide popular common food preparations.Many plants mainly Pandanus amaryllifolius Roxb had also reported for appreciable amount of 2-AP.Oryza sativa L. had been widely accepted for the presence of 2-AP including basmati, non-basmati varieties and other scented landraces.The biogenesis of this molecule is complex.However, precursor and product relationship has been established differently.One such relationship for 2-AP had been established from plant stress related imino acid (proline) through its one of the derivative 2-hydroxy-1-pyrolline.Although such molecules had been shown derived from carbon and nitrogen metabolism.Deletion in the betaine aldehyde dehydrogenase 2 (BADH2) gene leads in the accumulation of Δ 1 -pyrroline which reacts non-enzymatically with
Author: Gaur AK
Language: English
Topic: GABA and Rice Research
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3040599367