Science and technology of aroma, flavor, and fragrance in rice / edited by Deepak Kumar Verma and Prem Prakash Srivastav.

"With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of all known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible"-- Provided by publisher.

Includes bibliographical references and index.

Introduction to rice aroma, flavor, and fragrance / Deepak Kumar Verma and Prem Prakash Srivastav -- Aromatic rice from different countries: an overview / Deepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain Nadaf -- Extraction methods for chemical constitutes associated with rice aroma, flavor, and fragrance: a short overview / Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav -- Simultaneous distillation extraction (SDE): a traditional method for extraction of aroma chemicals in rice / Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav -- Solid phase micro extraction (SPME): a modern extraction method for rice aroma chemicals / Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, and Prem Prakash Srivastav -- Headspace-solid phase micro extraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GCMS): an efficient tool for qualitative and quantitative rice aroma analysis / Rahul Zanan, Vidya Hinge, Kiran Khandagale, and Altafhusain Nadaf -- Supercritical fluid extraction (SCFE) for rice aroma chemicals: recent and advanced extraction method / Deepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash Srivastav -- Aroma volatiles as biomarkers for characterizing rice (Oryza Sativa L.) flavor types and their biosynthesis / Vidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain Nadaf -- Biochemical, genetic and genomic perspectives of flavor and fragrance in rice / Arpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. Shikari -- Genetic engineering for fragrance in rice: an insight on its status / Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan, and Manikandan Ramesh -- Prospective future of aroma, flavor and fragrance in the rice industry / Deepak Kumar Verma and Prem Prakash Srivastav.

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