African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Relationship between 2-acetyl-1-pyrroline and aroma in Uganda rice populations with Oryza (barthi, glaberrima and sativa) backgrounds

David Ocan
  • David Ocan
  • Department of Agricultural Production, College of Agriculture and Environmental Sciences, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Search for this author on:
  • Google Scholar
Rongrong Zhang
  • Rongrong Zhang
  • School of Agriculture and Food Sciences, University of Queensland, St Lucia, QLD, 4072, Australia.
  • Search for this author on:
  • Google Scholar
Martin Odoch
  • Martin Odoch
  • Department of Agronomy, Faculty of Agriculture and Environment, Gulu University, P. O. Box 166, Gulu, Uganda.
  • Search for this author on:
  • Google Scholar
Michael Kanaabi
  • Michael Kanaabi
  • National Crops Resources Research Institute, P. O. Box 7084, Kampala, Uganda
  • Search for this author on:
  • Google Scholar
Angele Pembele Ibanda
  • Angele Pembele Ibanda
  • Department of Agricultural Production, College of Agriculture and Environmental Sciences, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Search for this author on:
  • Google Scholar
Agnes Akwero
  • Agnes Akwero
  • Department of Agricultural Production, College of Agriculture and Environmental Sciences, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Search for this author on:
  • Google Scholar
Bill Williams Khizzah
  • Bill Williams Khizzah
  • Department of Agronomy, Faculty of Agriculture and Environment, Gulu University, P. O. Box 166, Gulu, Uganda.
  • Search for this author on:
  • Google Scholar
Ephraim Nuwamanya
  • Ephraim Nuwamanya
  • National Crops Resources Research Institute, P. O. Box 7084, Kampala, Uganda
  • Search for this author on:
  • Google Scholar
Jimmy Lamo
  • Jimmy Lamo
  • National Crops Resources Research Institute, P. O. Box 7084, Kampala, Uganda
  • Search for this author on:
  • Google Scholar
Melissa Anne Fitzgerald
  • Melissa Anne Fitzgerald
  • School of Agriculture and Food Sciences, University of Queensland, St Lucia, QLD, 4072, Australia.
  • Search for this author on:
  • Google Scholar
Venea Dara Daygon
  • Venea Dara Daygon
  • School of Agriculture and Food Sciences, University of Queensland, St Lucia, QLD, 4072, Australia.
  • Search for this author on:
  • Google Scholar
Patrick Rutimbanzigu Rubaihayo
  • Patrick Rutimbanzigu Rubaihayo
  • Department of Agricultural Production, College of Agriculture and Environmental Sciences, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Search for this author on:
  • Google Scholar


  •  Received: 29 August 2019
  •  Accepted: 18 October 2019
  •  Published: 30 November 2019

Abstract

The sweet popcorn aroma conferred by 2-acetyl-1-pyrroline (2AP) is a highly economic trait of rice grain attracting premium price worldwide. This research study was conducted to determine the levels of 2AP in Ugandan rice lines with the aim of establishing a better understanding on the level and classes of 2AP and aroma phenotype. Concentration of 2AP was assayed using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF-MS) in tandem with sensory evaluation. Substantial variations in aroma intensity within and between the Uganda rice families were recorded. However, the levels of aroma variation were strongly influenced by the type of rice, and the breeding population it was derived from. Hence, three aroma based categories, namely, nonaromatic, moderately aromatic and highly aromatic were identified. GC with complementary sensory evaluation suggested a highly complex nature of rice aroma, as several rice lines were re-classified on the basis of this study. The 2AP contents and aroma intensity for genotypes with O. glaberrima were low compared to O. sativa and O. barthi. Genotypes of Supa 5, Supa 1052, Yasmin aromatic and MET 3 contained high 2AP levels whereas MET 16, MET 6, AGRA 78, AGRA 55, AGRA 41 and Sande TXD 306 exhibited moderate 2AP contents. Therefore, in developing an optimal breeding strategy aimed at improving the aroma in rice, quantitative information about 2AP and complementary sensory evaluation are a prerequisite.

 

Key words: Grain aroma, sensory evaluation.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 18 No. 31
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES