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oryza_sativa_l [2014/12/20 17:27] andreas angelegt |
oryza_sativa_l [2021/04/01 12:55] (aktuell) andreas |
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Oryza sativa L. - Poaceae - rice, **Reis** | Oryza sativa L. - Poaceae - rice, **Reis** | ||
- | "Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline was aroma active in all three rice types, but the sulphur-based, | + | Annual, aquatic plant, up to 1.5m tall, cultivated, mainly in flooded fields; culms erect; leaf sheaths slightly inflated below, upper sheaths tight, glabrous, auricles falcate, ciliate; panicle up to 30 cm, nodding at maturity; spikelets oblong to oblong-lanceolate, |
+ | "This is the staple cereal rice, widely cultivated in tropical and warm-temperate parts of the world, and with many different cultivated races." | ||
+ | [[http:// | ||
+ | |||
+ | " | ||
+ | [Fujimaki, Masao, Takashi Tsugita, and Tadao Kurata. " | ||
+ | |||
+ | From the concentration range of 2-acetyl-1-pyrroline (odor descriptor: popcorn-like) in steam volatile oils of 10 different varieties of rice, the amount present in cooked rice was calculated: Between 6 ppb for Calrose rice and 90 ppb for Malagkit Sungsong. \\ | ||
+ | [Buttery, Ron G., et al. " | ||
+ | |||
+ | {{2acetyl1pyrroline.jpg}} | ||
+ | |||
+ | "... the probable major contributors to the Californian long-grain cooked rice odor included 2-acetyl-1-pyrroline, | ||
+ | [Buttery, Ron G., Jean G. Turnbaugh, and Louisa C. Ling. " | ||
+ | |||
+ | "The flavour or fragrance of basmati and jasmine rice is associated with the presence of 2-acetyl-1-pyrroline. A recessive gene (fgr) on chromosome 8 of rice has been linked to this important trait. Here, we show that a gene with homology to the gene that encodes betaine aldehyde dehydrogenase (BAD) has significant polymorphisms in the coding region of fragrant genotypes relative to non-fragrant genotypes. The accumulation of 2-acetyl-1-pyrroline in fragrant rice genotypes may be explained by the presence of mutations resulting in a loss of function of the fgr gene product. The allele in fragrant genotypes has a mutation introducing a stop codon upstream of key amino acid sequences conserved in other BADs. The fgr gene corresponds to the gene encoding BAD2 in rice, while BAD1 is encoded by a gene on chromosome 4. BAD has been linked to stress tolerance in plants. However, the apparent loss of function of BAD2 does not seem to limit the growth of fragrant rice genotypes. Fragrance in domesticated rice has apparently originated from a common ancestor and may have evolved in a genetically isolated population, or may be the outcome of a separate domestication event. This is an example of effective human selection for a recessive trait during domestication." | ||
+ | [The gene for fragrance in rice., Bradbury, L.M., Fitzgerald, T.L., Henry, R.J., Jin, Q., Waters, D.L., Plant Biotechnology Journal, Vol.3(3), 2005, 363-370] | ||
+ | |||
+ | "The aroma-active compounds in the cooked black glutinous rice were: 2-Acetyl-1-pyrroline, | ||
+ | [Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties., Ajarayasiri, | ||
+ | |||
+ | "The most potent odor-active compound in BA [Basmati] was hexanal (OAV 232; relative proportion = 72.6%) followed by (E)-2-nonenal (25; 7.8%), octanal (19; 5.9%), 2-AP (17; 5.3%), heptanal (12, 3.8%), and nonanal (5.1; 1.6%)... With the exception of 2-AP, aldehydes were thought not to be particularly important odorants in rice; however, we found they made up>97% of the OVAs in the rice cultivars studied, indicating a critical role in theoverall aroma. It has also been reported that hexanal, (E)-2-nonenal, | ||
+ | [Yang, Dong Sik, et al. " | ||
+ | |||
+ | "Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline was aroma active in all three rice types, but the sulphur-based, | ||
[Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD., Mahattanatawee, | [Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD., Mahattanatawee, | ||
- | {{http://upload.wikimedia.org/wikipedia/ | + | {{: |
+ | Spach,E., Histoire naturelle des végétaux, Atlas (coloured version), t.127 (1834-1847) \\ | ||
+ | [[http://plantgenera.org/species.php? |