香稻香味的研究进展

Progress of Studies on the Fragrance of Rice

综述了香稻的种类、香味的化学成分、鉴别方法、遗传机理和香味的分子表达等。咀嚼法、热水法、氢氧化钾法、蒸煮法是常用的香稻香味的鉴别方法。其遗传机理有由一对隐性主效基因控制、两对隐性基因控制、多基因控制几种研究结论。

Overview of the types of aromatic rice,aroma chemical composition,methods of identification,the molecular genetic mechanisms and expression of flavor,etc..Chewing method,hot water method,potassium hy-droxide method,cooking method is commonly used method for the identification aromatic fragrance.The genetic mechanisms are by a single recessive major gene,two recessive genes,polygenic several conclusions.