On January 22, 2007, the Thai Agricultural University discovered a compound called acetyl-1-pyrroline (2-acetyl-1-pyrroline) from a Thai fragrant rice variety KDML 105. Although the aroma of rice is formed by more than 200 unstable compounds. However, 2-AP is the main component responsible for this fragrance. Moreover, this compound is also found in other cereals, pandan, fungi, and bacteria.

2-acetyl-1-pyrroline has an aroma similar to pandanus amaryllifolius. Some indigenous people in Southeast Asia often mix fragrant rice leaves with ordinary rice and cook them together to produce a taste similar to fragrant rice.

A group of scientists from the Thai Agricultural University has recently identified a DNA sequence that can enhance the synthesis of acetylpyrroline in crops and fungi. This is the "aroma-causing" gene in the genetic map of Thai fragrant rice, and has been Patent filed with the U.S. Patent and Trademark Office.

The rice genome consists of approximately 5,000 genes. The reason why fragrant rice is "fragrant" is because of a genetic mutation. Fragrant rice actually contains abnormal genes. In its genetic map, eight genes are in a "shutdown" state. Thai scientists said they are currently studying whether eight genes at the same position in other rice genomes can be "artificially destroyed" to put them in a "shutdown" state, thereby achieving the purpose of changing ordinary rice into fragrant rice. This discovery is of considerable significance to Thai agriculture. Through the same method, some common varieties of corn, rice, wheat, beans and coconuts can be artificially improved to improve quality and yield.