Research Advances of Fragrance Substances in Rice

doi:10.16819/j.1001-7216.2025.240301

Abstract

Abstract:

The distinctive fragrance of rice is regarded as an invaluable trait, and fragrant rice commands a premium price in the market and is highly favored by consumers. The production of flavor is associated with mutations in the Bahd2 gene, which results in the inactivation of betaine aldehyde dehydrogenase, leading to an increase in the 2-AP precursor substance and ultimately to the accumulation of 2-AP and the formation of flavor. Nevertheless, the genetic background of flavor production in rice and the physiological and biochemical mechanisms of flavor substance formation remain incompletely elucidated. This paper presents a summary of the genetic background, gene function, and synthesis pathway of fragrance substances that have been identified thus far. Furthermore, the status of rice breeding in recent years and the response of fragrant rice under different environmental conditions and cultivation techniques are comprehensively sorted out and summarized. This is done with the objective of providing a scientific reference for breeding new fragrant rice varieties.

Key words: rice, fragrance gene, fragrance substance

摘要：

水稻独特的香味被认为是一个优良性状。因此，香稻在市场中有很高的经济价值，且深受消费者喜爱。香味的产生与BADH2基因的突变有关，该基因突变后会产生一个隐性的等位基因，导致甜菜碱醛脱氢酶失活，进而引起2-乙酰基-1-吡咯啉（2-AP）的前体物质增加，最终促使2-AP不断积累并产生香味。然而，水稻香味产生的遗传背景以及香味物质形成的生理和生化机制尚未完全阐明。本文总结了目前已知的香味基因的遗传背景、基因功能以及香味物质的合成途径，同时对近年来香稻育种的研究现状以及香稻在不同环境条件和栽培技术下的响应进行了全面梳理和总结，旨在为香稻新品种的创制提供科学参考。

关键词: 水稻, 香味基因, 香味物质

ZHANG Laitong, YANG Le, LIU Hong, ZHAO Xueming, CHENG Tao, XU Zhenjiang. Research Advances of Fragrance Substances in Rice[J]. Chinese Journal OF Rice Science, 2025, 39(2): 171-186.

张来桐, 杨乐, 刘洪, 赵学明, 程涛, 徐振江. 水稻香味物质的研究进展[J]. 中国水稻科学, 2025, 39(2): 171-186.

Figures/Tables 2

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