Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline

Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate

(2016) Janchai Poonlaphdecha et al.   FOOD CHEMISTRY

HS-SPME-GC-MS/MS Method for the Rapid and Sensitive Quantitation of 2-Acetyl-1-pyrroline in Single Rice Kernels

(2016) Helene Hopfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India

(2013) Sarika V. Mathure et al.   FOOD CHEMISTRY

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

(2010) Isabelle Maraval et al.   ANALYTICA CHIMICA ACTA

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types

(2010) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Not just a grain of rice: the quest for quality

(2009) Melissa A. Fitzgerald et al.   TRENDS IN PLANT SCIENCE

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ1-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativaL.) Callus

(2008) Tzou-Chi Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types

(2008) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

(2008) Louis M. T. Bradbury et al.   PLANT MOLECULAR BIOLOGY

Effect of rice flour coating on 2-acetyl-1-pyrroline and n-hexanal in brown rice cv. Jao Hom Supanburi during storage

(2007) V. Tulyathan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY