Premium
Flavour production in plant cell cultures of basmati rice ( Oryza sativa L)
Author(s) -
Suvarnalatha G,
Narayan M S,
Ravishankar G A,
Venkataraman L V
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660403
Subject(s) - callus , flavour , oryza sativa , kinetin , chemistry , botany , horticulture , food science , biology , tissue culture , biochemistry , in vitro , gene
Callus cultures of naturally flavoured rice ( Oryza sativa var 370) called basmati were obtained on Murashige and Skoog medium with 2,4‐dichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in fresh callus. The volatile flavour components of basmati rice and callus were obtained by steam distillation‐solvent extraction and were analysed on GC‐MS. A qualitative comparison of volatile flavour components of callus cultures and natural basmati rice was also made. The results show the presence of 29 major compounds in rice and 23 in callus. The identified compounds include hydrocarbons, ketones, aldehydes, alcohols and esters. This demonstrated the potential of callus of basmati rice for flavour development.