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STUDY OF THE DIFFERENCE IN AROMA OF THE LEAVES IN AROMATIC RICE

The rapid determination procedure for rice aroma described by B C Sood(1978) was adopted to study the aroma of the leaves of the CMS rice line Yixiang 1A at different growth stages.For the same leaf,the middle portion had the most intensive aroma,and no significant difference was noticed between the main stem and the tillers of a plant.When the flag leaf was immature, leaf aroma became more intensive from the bottom to the second leaf from the top.When the flag leaf was mature,it had more intensive aroma than all the other leaves of the same plant.