Genome-wide association study of sensory quality of cooked rice focusing on taste and olfactory attributes
Grant Data
Project Title
Genome-wide association study of sensory quality of cooked rice focusing on taste and olfactory attributes
Principal Investigator
Professor Shah, Nagendra
(Principal Investigator (PI))
Co-Investigator(s)
Professor Bao Jinsong
(Co-Investigator)
Professor Corke Harold
(Co-Investigator)
Duration
24
Start Date
2016-07-01
Amount
556687
Conference Title
Genome-wide association study of sensory quality of cooked rice focusing on taste and olfactory attributes
Presentation Title
Keywords
genome-wide association study, olfaction, rice improvement, rice volatiles, sensory quality
Discipline
Food Science,Genomic Biology
Panel
Biology and Medicine (M)
HKU Project Code
17164716
Grant Type
General Research Fund (GRF)
Funding Year
2016
Status
Completed
Objectives
1 Whole genome sequencing of 100 rice accessions carefully selected, based on VOLATILES composition, from our own rice association mapping panel comprising 416 accessions. 2 Genome wide association study (GWAS) relating SNPs with cooked rice sensory quality traits emphasizing volatile compound data. 3 Development of a protocol for marker-assisted selection to most effectively simulate multiple components contributing to fundamental olfactory properties of cooked rice for Chinese rice breeding, and therefore with direct applicability to economic development in China.