The phrase "aromatic grain" is correct and usable in written English.
It can be used to describe grains that have a pleasant or distinctive smell, often in the context of food or cooking.
Example: "The dish was enhanced by the addition of aromatic grain, which added both flavor and fragrance."
Alternatives: "fragrant grain" or "scented grain".
Extra-long slender aromatic grains, less cooking time and higher linear cooked kernel elongation of freshly harvested rice coupled with a potential grain yield of 5.0 tons/ha and medium early duration (135 140 days seed to seed maturity) made Pusa Basmati 1 the most sought after variety by the farmers, exporters and consumers.
Notably, they selected for non-aromatic grains with a chewy texture for the main meal, and for sticky, glutinous rice as the source for cakes and desserts for festivals and other special occasions, consistent with the historical record (Ilyeon [1281]).
The distinctive separation of aromatic short-grain from non-aromatic long-grain landraces may indicate that two separate gene clusters, expressing aroma and short-grain trait are tightly linked, or alternatively, a single gene cluster has pleiotropic effects on aroma and short-grain length, so that long-grain non-Basmati landraces are not aromatic.
An aromatic long-grain rice favoured in Thai and Vietnamese cooking.
There's the artisan bread movement with bakers kneading not just wheat but all manner of grains to produce a denser product that's eaten more slowly (I think of my husband's weekly two-day ritual to bake one large sour and aromatic whole-grain rye bread studded with barley; it lasts a week).
We have a wonderfully aromatic paella, each grain of rice perfect, the socarrat – toasted rice crust – magnetically seductive; the real Valencia dish contains no seafood, nor red pepper.
In this study, we have assessed the impact of shading impact on aromatic rice yield, grain quality and 2-AP content, and some related traits.
QTL mapping using an F2 population from a short grain aromatic rice genotype, Sonasal and PB 1121 identified another major QTL on chromosome 3, which co-localized with GS3.
Analysis of volatile aromatic compounds during grain ripening identified odor-active compounds (OAC), including 2AP, decanal, pentanal, phenylacetaldehyde, hexanal, (E -2-nonenal, nonanal, hE -2-nonenalctanol, 1-octE -2-nonenal 2-penonanalan as contributors toward theptanale sensory of specific rice fragrance (Hinge et al. 2016).
