Abstract：
:2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography-mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography-olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wei X,Sun Q,Methven L,Elmore JSdoi
10.1016/j.foodchem.2020.128077subject
Has Abstractpub_date
2021-03-01 00:00:00pages
128077eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31939-7journal_volume
339pub_type
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