The Inhibiting Effect of Abscisic Acid on Fragrance of Kam Sweet Rice

@inproceedings{Kong2014TheIE,
  title={The Inhibiting Effect of Abscisic Acid on Fragrance of Kam Sweet Rice},
  author={Zheng Wei Kong and Degang Zhao},
  year={2014}
}
The Asian cultivated rice (Oryza sativa L.) is a major type of cultivated rice in Asia [1]. The Kam sweet rice reported on Science have been able to preserve their varieties against genetic contamination from Indica strains [2]. Gou Cengao is an indigenous aromatic Kam sweet rice variety of China. This study aimed to characterize the effect of abscisic acid(ABA) on volatile compounds in grains of Gou Cengao. Using GC-O and SPME-GC-MS, nonanal displayed the highest odor activity value (OAV) in… CONTINUE READING