The aromatic compound 2-acetyl-1-pyrroline-is the major potent flavor component of all aromatic rice. This present invention provides transgenic rice plants in which 2-acetyl-1-pyrroline is synthesized at a level greater than in naturally occurring non-aromatic varieties. The transgenic plants have reduced expression of the Os2AP gene and protein, resulting in an aromatic phenotype.


< Polynucleotides encoding a multiple epitope fusion antigen for use in an HCV antigen/antibody combination assay

> Plants and seeds of corn variety LH360

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