Cooked rice aroma and 2-acetyl-1-pyrroline

The concentration of 2-acetyl-1-pyrroline has been determined in the steam volatile oils of 10 different varieties of rice. From these data the amount present in the cooked rice was calculated. This varied from less than 0.006 parts per million (ppm) for Calrose rice to 0.09 ppm for Malagkit Sungson...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1983-01, Vol.31 (4), p.823-826
Main Authors: Buttery, Ron G, Ling, Louisa C, Juliano, Bienvenido O, Turnbaugh, Jean G
Format: Article
Language:English
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Summary:The concentration of 2-acetyl-1-pyrroline has been determined in the steam volatile oils of 10 different varieties of rice. From these data the amount present in the cooked rice was calculated. This varied from less than 0.006 parts per million (ppm) for Calrose rice to 0.09 ppm for Malagkit Sungsong variety rice based on the dry weight of the rice. Odor panel evaluation described the odor of 2-acetyl-1-pyrroline as "popcorn"-like. Odor evaluation of the amount of popcorn-like odor in the different rice varieties ranked them in the general order of the concentration of this compound. Other odor quality evaluation tests confirmed the importance of this compound to the aroma of the more aromatic rice varieties.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00118a036