The aromatic compound 2-acetyl-1-pyrroline (2AP) is the major potent flavor component of all aromatic rice. This present invention provides non-naturally occurring plants in which 2-acetyl-1-pyrroline is synthesized at a level greater than in naturally occurring non-aromatic varieties. Also provided are nucleic acids that can be used as molecular markers for selecting plants and fungi which synthesize a greater level of 2-acetyl-1-pyrroline.