کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5133379 1492060 2017 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
چکیده انگلیسی


- 2-Acetyl-1-pyrroline (2-AP) is a key contributor to the aroma of fragrant rice.
- It can be formed enzymatically in the grain and also chemically when rice is heated.
- This review examines the formation of 2-AP, its synthesis, stabilisation and analysis.

The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 232, 1 October 2017, Pages 531-544
نویسندگان
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