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Flavour production in plant cell cultures of basmati rice (Oryza sativa L.).

Suvarnalatha, G. and Narayan, M. S. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Flavour production in plant cell cultures of basmati rice (Oryza sativa L.). Journal of the Science of Food and Agriculture, 66 (4). 439-442, 19 ref..

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Abstract

Callus cultures of naturally flavoured basmati rice (Oryza sativa var. 370) were obtained on Murashige and Skoog medium containing 2,4-dichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in the fresh callus. Volatile flavour compounds from basmati rice and callus samples were obtained by steam distillation-solvent extraction, analysed by GC-MS, and compared. Results showed the presence of 29 major compounds in rice and 23 in callus; these included hydrocarbons, ketones, aldehydes, alcohols, and esters. [From En summ.]

Item Type: Article
Uncontrolled Keywords: CELL-CULTURE; CEREALS-; FLAVOUR-COMPOUNDS; RICE-; CALLUS-CULTURE
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 May 2012 05:36
Last Modified: 08 May 2012 05:36
URI: http://ir.cftri.com/id/eprint/7899

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