Aroma plays a crucial role in the sensory appeal and enjoyment of food, and it significantly impacts the grain quality of cereals, thereby influencing the value and consumption of agricultural products. For example, aromatic rice varieties like Basmati and Jasmine are renowned for their distinct aroma and command almost double the price of regular rice in the market. Despite the higher cost, they continue to be popular in both domestic and international rice markets (Shan et al., 2015). Thus, improving aromatic traits has become a key objective for crop breeding programs.