Facts for Prelims (FFP)
Source: TH
Context: Researchers have uncovered the factors contributing to the unique aroma of mushk budiji rice, an indigenous variety grown in the Kashmir Himalaya.
- Mushk budiji rice, known for its rich aroma and taste, was nearly extinct due to factors like rice blast disease and low yield, but a revival program initiated in 2007 has seen its slow resurgence.
Factors contributing to aroma:
- The researchers identified around 35 aromatic compounds in the rice variety across eight altitudes between 5,000 and 7,000 feet in the valley.
- They discovered compounds contributing to the rice’s aroma, notably 2-acetyl-1-pyrroline (2-AP) found at higher altitudes.
- Additionally, gene-expression analysis revealed how environmental factors influence the rice’s flavor profile through its genes.
