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Introduction to Rice Aroma, Flavor, and Fragrance Deepak Kumar Verma and Prem Prakash Srivastav Aromatic Rice from Different Countries: An Overview Deepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain Nadaf Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, and Prem Prakash Srivastav Head Space-Solid Phase Micro Extraction Coupled with Gas Chromatography-Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma Analysis Rahul Zanan, Vidya Hinge, Kiran Khandagale, and Altafhusain Nadaf Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method Deepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash Srivastav Aroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their Biosynthesis Vidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain Nadaf Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice Arpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. Shikari Genetic Engineering for Fragrance in Rice: An Insight on Its Status Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan, and Manikandan Ramesh Prospective Future of Aroma, Flavor, and Fragrance in the Rice Industry Deepak Kumar Verma and Prem Prakash Srivastav