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Abstract
Containing higher aromatic composition, scented rice is better than ordinary rice varieties in taste and nutrition. Major composition of scented rice is 2-acetyl-1-pyrroline (2-AP). Different scented rice varieties have different content of 2-AP. The content of 2-AP is not only influenced by genetic substances, but also closely connected with types and content of nutrition elements in soil, soil moisture management, ambient temperature, and storage. 2-AP synthesis and regulation are possibly connected with Proline and enzyme.