Basmati rice owes its fragrance to 2-acetyl-1-pyrroline (2-AP), the formation of which is prevented in most other rice varieties by a betaine-aldehyde dehydrogenase. Scientists at the Chinese Academy of Sciences have now used genome editing to prevent the formation of this enzyme in millet, resulting in a 2-AP-forming fragrant variant of this widely used forage in China. The authors expect that fragrant millet will also be approved for beer brewing and vinegar production in China.

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