Aromatic rice

[2] Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice.

Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene.

The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait.

[4] Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.

[5] The aromatic cultivar group originated in the Indian subcontinent about 2400–4000 years ago, from an admixture of the newly-introduced japonica rice (carrying the BADH2 mutation) and the local aus rice.