Abstract:
The experiment was conducted at the research area of Sher-e-Bangla Agricultural University from 15 June 2022, to 25 November 2022 (Aman season) to evaluate the impact of aromatic compound application on fragrant rice. The experiment included two factors: factor 1 comprised four rice varieties (BRRI dhan34, BRRI dhan70, BRRI dhan80, and Tulshimala), and factor 2 comprised application of four aromatic compounds (L-proline, α-ketoglutaric acid, γ-aminobutyric acid, and sodium selenite). A randomized complete block design was employed with three replications. Results revealed significant effects of aromatic compound applications and/or rice varieties on grain eating qualities, sensory aroma and 2-acetyl-1-pyrroline, which were superior in Tulshimala and BRRI dhan34. α-Ketoglutaric acid and sodium selenite application improved water uptake ratio, amylose and amylopectin content, alkali spreading value, gel consistency, protein content, sensory aroma score, and kernel stickiness and tenderness of fragrant rice. Moreover, α-ketoglutaric acid application led to enhanced 2-acetyl-1-pyrroline content in Tulshimala and BRRI dhan34. Several eating quality and fragrance parameters were found either positively or negatively correlated. Apparent amylose content exhibited a negative correlation with stickiness of kernel. Sensory aroma and grain 2-AP content were also positively correlated.
