It was confirmed that the free proline content,proline oxidase activity and total free amino acid were the main factors that affected the aroma formation of aromatic rice through principal component analysis,but no significant relationship was found between ornithine aminotransferase and aroma formation of aromatic rice.
研究发现:所有参试香稻品种的糙米香气含量均高于对照;香稻品种籽粒游离脯氨酸含量和脯氨酸氧化酶活性以及桂香占和培杂软香籽粒总游离氨基酸含量也高于华粳籼74。