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Rice
Fig. 3 | Rice

Fig. 3

From: Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars

Fig. 3

PCA analysis of odor active compounds (a) and developmental stages (b) of 3 rice cultivars (2AP; 2-acetyl-1-pyrroline, PL; pentanal, HL; hexanal, HPL; Heptanal, OL; Octanal, NL; Nonanal, 2NEL; (E)-2-Nonenal, DL; Decanal, PAL; Phenylacetaldehyde, 1ONL; 1-Octanol, 3O2NE; (E)-3-Octen-2-one, 2PF; 2-Pentylfuran, 2OLE; (E)-2-Octenal, 1O3OL; 1-Octen-3-ol, A in AS1 to AS7; AM-157, B in BS1 to BS7; BA-370, I in IS1 to IS7; IR-64, S1; seedlings, S2; tillering, S3; booting, S4; flowering, S5; milky grains, S6; dough grains, S7; mature grains)

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