Flavour production in plant cell cultures of basmati rice (<i>Oryza sativa</i> L)

Suvarnalatha, G.; Narayan, M. S.; Ravishankar, G. A.; Venkataraman, L. V.

doi:10.1002/jsfa.2740660403

Cited by 23 publications

(11 citation statements)

References 15 publications

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“…The characteristic sweet aroma of Basmati rice is released when the grain is cooked and is said to resemble the aroma of the¯owers of Madhuca longifolia. Characterization of¯avour produced in plant cell cultures of Basmati (Oryza sativa Linn) have also been reported (Mohanty et al, 1991;Suvarnalatha et al, 1994). The active principle of the aroma is 2-acetyl-1-pyrroline which is present in all rices at the level of 0.04± 0.06 ppm but is present in signi®cantly higher (ten times) concentration in aromatic cultivars, especially Basmati (Buttery et al, 1983).…”

Section: Aroma Characteristics Of Basmati Ricementioning

confidence: 84%

Basmati rice: a review

Bhattacharjee

Singhal²,

Kulkarni

2002

Int J of Food Sci Tech

206

117

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India contributes about one‐third of the world acreage under rice. Rice is available in over 5000 varieties, of which Basmati rice occupies a prime position on account of its extra long superfine slender grains, pleasant, exquisite aroma, fine cooking quality, sweet taste, soft texture, length‐wise elongation with least breadth‐wise swelling on cooking and tenderness of cooked rice. This article reviews the quality and aroma traits of Basmati rice, particularly the varieties grown in different parts of India and Pakistan, the agronomy, breeding and physiology of the grain, the trade scenario, Agmark grade designation for export and the US patent of new hybrid strains of Basmati.

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Section: Aroma Characteristics Of Basmati Ricementioning

confidence: 84%

Basmati rice: a review

Bhattacharjee

Singhal²,

Kulkarni

2002

Int J of Food Sci Tech

206

117

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“…These artefacts make analysis of the natural flavour profile difficult. To minimise artefact generation, the time of extraction has to be restricted to a maximum of 3 h,3, 4, 7 which in many cases might not favour appreciable aroma volatile extraction. Supercritical fluid extraction (SFE) uses carbon dioxide as the extractant for shorter time periods, and the possibility of artefact generation is negligible.…”

Section: Introductionmentioning

confidence: 99%

Efficient Water Splitting via a Heteroepitaxial BiVO₄ Photoelectrode Decorated with Co‐Pi Catalysts

et al. 2012

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Co‐Pi cat: The surface of a BiVO4 film obtained by heteroepitaxy, displaying a morphology akin to interconnected walls, is decorated with Co‐Pi catalysts in order to obtain an efficient water‐splitting catalyst. Qualitative analysis confirms an increased efficiency of photon use, attributable to the suppression of both bulk and surface recombination owing to the combined effects of heteroepitaxy and surface modification, respectively.

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“…Lack of terpenoids even in green calli [31] Oryza sativa Volatile hydrocarbons, alcohols, ketones aldehydes, esters. Most were present in the intact plant also [32] Petroselinum crispum (parsley) Both types of cultures produced nonanal and decanal. Cell cultures produced also limonene, acetophenone, not found in callus or in intact plants.…”

Section: Volatile Synthesis By Cultured Microorganismsmentioning

confidence: 98%

Biotechnology for the production of essential oils, flavours and volatile isolates. A review.

Gounaris

2010

Flavour & Fragrance J

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Various applications of biotechnological methods for the production of volatile compounds useful to the food and pharmaceutical industries are discussed. The yields obtained from intact or genetically modified plants are compared to those achieved by microbial methods. Plant yields are too low for the products to compete commercially to those synthesized chemically. Still lower yields are obtained with in vitro-cultured plant tissues. Trangenic plants with altered methylerythritol path gave 50% more essential oil in the best case. The 100-fold increases in shikimate-derived volatiles, obtained with overexpressed alcohol dehydrogenase and five-fold more C6 volatle aldehydes and 2-phenylethanol, were produced with overexpressed lipoxygenase and 2-phenylethanol dehydrogenase, respectively. However, the most spectacular yields were observed with biotransformations catalysed by microorganisms. Kluyveromyces marxianus, produces over 26 g/l 2-phenylethanol from phenyalanine, whereas Candida sorbophila, Mucor circillenoides or Yarrowia lipolytica can produce 5-40 g/l g-decalactone from ricinoleic acid. Vanillin production from ferulic acid is in the range 12-60 g/l with Amycolatopsis and Streptomyces species. Vanillin can be produced at 5 g/l by Escherichia coli and amorphadiene yields of 37 g/l have been observed with Saccharomyces cerevisiae, both with the genetically overexpressed methyl-erythritol path. Genetically engineered b-oxidation genes result in yields of 10 g/l g-decalactone byYarrowia lipolytica and up to 80 g/l dicaboxylic acids by various yeasts. These results far exceed the theoretical limit of about 1 g/l required for consideration of a procedure as a commercially interesting process, alternative to chemical sythesis.

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Flavour production in plant cell cultures of basmati rice (Oryza sativa L)

Cited by 23 publications

References 15 publications

Basmati rice: a review

Basmati rice: a review

Efficient Water Splitting via a Heteroepitaxial BiVO₄ Photoelectrode Decorated with Co‐Pi Catalysts

Biotechnology for the production of essential oils, flavours and volatile isolates. A review.

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Flavour production in plant cell cultures of basmati rice (Oryza sativa L)

Cited by 23 publications

References 15 publications

Basmati rice: a review

Basmati rice: a review

Efficient Water Splitting via a Heteroepitaxial BiVO4 Photoelectrode Decorated with Co‐Pi Catalysts

Biotechnology for the production of essential oils, flavours and volatile isolates. A review.

Contact Info

Product

Resources

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Efficient Water Splitting via a Heteroepitaxial BiVO₄ Photoelectrode Decorated with Co‐Pi Catalysts