Foreword; Preface; Acknowledgments; Contents; About the Authors; 1: Introduction; 1.1 Scented Rice; 1.2 Scented Rice Quality Parameters; 1.3 Rice Aroma; 1.3.1 2-Acetyl-1-Pyrroline as a Principle Aroma Compound; 1.3.2 Genetic and Molecular Basis of 2AP Biosynthesis; 1.4 Utility of Molecular Markers in Determination of Quality Parameters; References; 2: Collection of Germplasm of Scented Rice Cultivars and Grain Morphological Assessment; 2.1 Introduction; 2.2 Methodology and Approaches; 2.2.1 Exploration and Collection of Rice Cultivars; 2.2.1.1 Field Collection

2.2.1.2 Procurement from Research Stations and Institutes2.2.2 Maintenance of Cultivars; 2.2.3 Assessment of Grain Morphology; 2.3 Scented Rice Diversity Assessment in Maharashtra and Karnataka; 2.3.1 Exploration and Collection of Rice Cultivars; 2.3.1.1 Field Collection; 2.3.1.2 Collection by Procurement from Research Stations and Institutes; 2.3.1.3 Procurement of Hybrid Basmati Cultivars; References; 3: Quality Parameter Assessment in Scented Rice Cultivars; 3.1 Introduction; 3.2 Methodology and Approaches Followed for Grain Quality Determination; 3.2.1 Rice Samples

3.2.2 Determination of Physical Characteristics3.2.2.1 Determination of Grain Size and Shape; 3.2.2.2 Determination of Grain Quality; 3.2.3 Determination of Chemical Properties; 3.2.3.1 Determination of Apparent Amylose Content; Development of Standard Graph for Amylose Content; 3.2.3.2 Determination of Gel Consistency; 3.2.3.3 Determination of Gelatinization Temperature (by Alkali Spreading Value); 3.2.4 Determination of Cooking Characteristics; 3.3 Grain Quality Determination; 3.3.1 Determination of Physical Characteristics; 3.3.1.1 Determination of Grain Size and Shape

3.3.1.2 Determination of Grain Quality3.3.2 Determination of Chemical Properties; 3.3.2.1 Determination of Apparent Amylose Content; 3.3.2.2 Determination of Gel Consistency; 3.3.2.3 Determination of Gelatinization Temperature (GT) by Alkali Digestibility Test; 3.3.3 Determination of Cooking Characteristics; 3.3.4 Correlation between Physical, Chemical, and Cooking Characteristics; References; 4: Aroma Volatile Characterization in Indian Scented Rice (Oryza sativa L.) Cultivars; 4.1 Introduction; 4.1.1 Solid-Phase Microextraction (SPME) Method for Volatile Analysis

4.2 Methodology and Approaches Adopted for Aroma Volatile Analysis4.2.1 Optimization of Extraction Conditions; 4.2.1.1 Method for Extraction of 2AP and Other Volatiles Using HS-SPME; 4.2.2 Assessment of Aroma Volatiles in Marketed Rice; 4.2.2.1 Rice Samples; 4.2.2.2 Development of Calibration Curve for Quantification of 2AP; 4.2.2.3 Development of Calibration Curve for Quantification of Aroma Volatiles Other than 2AP; 4.2.2.4 Assessment for Suitability of Method Using Marketed Rice Samples; 4.2.2.5 Data Analyses; 4.2.2.6 Assessment of Aroma Volatiles in Upland Rice Cultivars