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This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame ionization detection (GC-FID) method, an approach that can help to understand not only the different volatiles contributing to pleasant aroma but also the volatile profile that generates the characteristic cultivar-specific aroma. In addition, the book provides detailed information on diversity, grain morphology, physico-chemical and cooking quality assessment, genetic diversity assessment and marker validation for important quality parameters. As such, it offers a valuable ready reference for agriculture scientists, biochemists, researchers and students involved in quality parameters of rice at the regional and global level.

Biology --- Botany --- Nutritionary hygiene. Diet --- Agriculture. Animal husbandry. Hunting. Fishery --- Biotechnology --- Food science and technology --- systematische plantkunde --- voedingstechnologie --- biologie --- bevolking --- landbouw --- voedingsleer --- biotechnologie --- moleculaire biologie --- chromatografie --- GC (gas chromatography) --- India