The aroma of 2- acetyl-1- pyrroline (acetyl pyrroline) is similar to that of leaves (paphiopedilum). Some indigenous people in Southeast Asia often cook ordinary rice with fragrant dew leaves, which produces a taste similar to fragrant rice.
A group of scientists from kasetsart University have confirmed the DNA sequence that can enhance the synthesis of acetylpyrroline in crops and fungi, which is the "aroma-causing" gene in the genetic map of Thai fragrant rice, and have applied for a patent in the US Patent and Trademark Office.
The rice genome consists of about 5000 genes. The reason why fragrant rice is "fragrant" is because of gene mutation, which actually contains abnormal genes. In its gene map, there are 8 genes in the "off" state. Thai scientists said that they are currently studying whether it is possible to "artificially destroy" eight genes in the same position in other rice genomes and turn them off, so as to achieve the purpose of turning ordinary rice into fragrant rice. This discovery is of great significance to Thai agriculture. Through the same method, some common varieties such as corn, rice, wheat, beans and coconut can be artificially improved, thus improving quality and yield.