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The free amino acid (FAA) concentration of rice is becoming an increasingly important grain quality factor because of its apparent influence on the organoleptic acceptability of cooked rice. To determine the variability of this character among rice cultivars the FAA profiles of 49 cultivars were determined using Pico-Tag method. Among these 13 cultivars were selected to determine variation in FAA accumulation pattern after 24-hour germination treatment. The results show significant variation indoi:10.1270/jsbbs.60.46 fatcat:mmvjtqyn3za3peo2yihskn5ehq