Mushk budiji is a unique rice variety native to the Kashmir Himalayas, celebrated for its exceptional aroma and taste. This indigenous variety thrives particularly well at altitudes between 5,000 and 7,000 feet, where specific environmental conditions accentuate its distinctive aromatic profile. Researchers from the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) have identified about 35 aromatic compounds contributing to its unique scent, including the notable presence of 2-acetyl-1-pyrroline (2-AP) in samples from higher altitudes.
Historically, mushk budiji was at risk of extinction due to diseases like rice blast, low yields, and limited profitability. A revival initiative by SKUAST in 2007 has since been instrumental in gradually restoring its cultivation. Advanced techniques such as gas chromatography-mass spectroscopy (GC-MS) and electronic noses have been employed to delve into its flavor profile, confirming the significance of its
volatile organic compounds (VOCs).
This research underscores the importance of specific geographic and climatic factors in enhancing the rice's aroma, pointing to altitude and environmental conditions as key influencers. Understanding these factors not only aids in preserving the variety but also in identifying optimal cultivation areas to maximize its aromatic potential and economic value.
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