Elucidation of aroma levels within a set of rice landraces by means of aroma linked markers

Rice aroma is one of the most important quality traits that determine the price of rice in national and international market. Over 100 volatile aroma compounds have been identified in aromatic rice but the major aroma compound is 2-acetyl-1-pyrroline (2AP). The mutated badh2 allele is responsible for the accumulation of 2AP and imparting fragrance to aromatic rice. This study has been designed to find out a correlation between the alleles of 8 aroma linked markers and aroma levels within a set of rice landraces.