Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7875
Abstract: Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years.… read more here.
Keywords: rice; aroma; acetyl pyrroline; compound ... See more keywords
RNAi-mediated down regulation of BADH2 gene for expression of 2-acetyl-1-pyrroline in non-scented indica rice IR-64 (Oryza sativa L.)
Sign Up to like & getrecommendations! Published in 2020 at "3 Biotech"
DOI: 10.1007/s13205-020-2131-8
Abstract: 2-acetyl-1-pyrroline (2AP) is a principal aroma compound in scented rice and a mutation in betaine aldehyde dehydrogenase 2 (OsBADH2) is responsible aroma in scented rice. The present study was aimed at inducing 2AP production in… read more here.
Keywords: non scented; rice; indica rice; acetyl pyrroline ... See more keywords
Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.079
Abstract: A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications.… read more here.
Keywords: using hydrophobic; zinc chloride; acetyl pyrroline; chloride complex ... See more keywords
Molecular encapsulation of a key odor-active 2-acetyl-1-pyrroline in aromatic rice with β-cyclodextrin derivatives
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Molecular Liquids"
DOI: 10.1016/j.molliq.2021.116394
Abstract: Abstract 2-Acetyl-1-pyrroline (2AP) is a key volatile compound contributing to a characteristic popcorn-like odor in several Asian aromatic rice varieties. Even though a demand for 2AP has been continuously increasing in global markets, its instability… read more here.
Keywords: cyclodextrin; encapsulation; aromatic rice; acetyl pyrroline ... See more keywords
Discovery of a novel CnAMADH2 allele associated with higher levels of 2-acetyl-1-pyrroline (2AP) in yellow dwarf coconut (Cocos nucifera L.)
Sign Up to like & getrecommendations! Published in 2019 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2018.09.005
Abstract: Abstract Aromatic coconut is a special type of dwarf coconut containing a pleasant pandan-like aroma in its meat and water. 2-Acetyl-1-pyrroline (2AP) is a major constituent of the aroma in coconut and in other plants.… read more here.
Keywords: aromatic coconut; coconut; dwarf coconut; cnamadh2 ... See more keywords
Transcriptomic Analysis Provides Insights into Foliar Zinc Application Induced Upregulation in 2-Acetyl-1-pyrroline and Related Transcriptional Regulatory Mechanism in Fragrant Rice.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c03655
Abstract: The involvement of zinc (Zn) in terms of aroma formation has been rarely investigated. This study shows that the regulation of 2-acetyl-1-pyrroline (2AP) biosynthesis was evaluated in two different rice cultivars under foliar Zn application.… read more here.
Keywords: rice; foliar application; fragrant rice; acetyl pyrroline ... See more keywords
Biosynthesis of 2-Acetyl-1-pyrroline in Fragrant Rice: Recent Insights into Agro-management, Environmental Factors, and Functional Genomics.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07934
Abstract: Rice is a staple food for more than half of the world's population, and rice fragrance is a key quality attribute which is highly desired by consumers and attracts premium prices in the international market.… read more here.
Keywords: acetyl pyrroline; agro management; biosynthesis; rice ... See more keywords
Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b04133
Abstract: The pleasant popcorn-like smelling compound 2-acetyl-1-pyrroline (2AP) occurs naturally in many foods but is scarcely used as a flavoring agent due to its great instability. In this work, we evaluate the potential of high amylose… read more here.
Keywords: acetyl pyrroline; complexation applied; starch flavor; flavor complexation ... See more keywords
Determination of 2-acetyl-1-pyrroline in alginate encapsulated pandanus flavorings by static headspace (SHS) and gas chromatography with nitrogen–phosphorus detection (GC-NPD)
Sign Up to like & getrecommendations! Published in 2020 at "Analytical Letters"
DOI: 10.1080/00032719.2020.1860076
Abstract: Abstract A new form of Pandanus flavoring has been developed using the ionic gelation method. Among the four Pandanus species investigated by solid-phase microextraction (SPME)–gas chromatography–mass spectrometry (GC–MS), the leaves of P. amaryllifolius Roxb. contained… read more here.
Keywords: alginate; acetyl pyrroline; gas chromatography; pandanus ... See more keywords
Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review
Sign Up to like & getrecommendations! Published in 2020 at "Food Reviews International"
DOI: 10.1080/87559129.2020.1720231
Abstract: The 2-acetyl-1-pyrroline (2-AP) is the distinctive aroma compound in rice and many other foods such as popcorn, wheat, and rye bread crusts. Its amount in rice is very minute and varies from 0.05 t... read more here.
Keywords: rice; aroma; acetyl pyrroline; identification quantification ... See more keywords
Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the ‘taro-like’ aroma in pumpkin leaves
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1127032
Abstract: Introduction Fresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin. Element Zn can impact metabolite biosynthesis in… read more here.
Keywords: acetyl pyrroline; pumpkin leaves; taro like; pyrroline ... See more keywords