Identification and Quantitation of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Bread Flowers (Vallaris glabraKtze)

2003 ◽  
Vol 51 (2) ◽  
pp. 457-462 ◽  
Author(s):  
Sugunya Wongpornchai ◽  
Tinakorn Sriseadka ◽  
Suppachai Choonvisase
Keyword(s):  
Aroma Compound ◽  
Rice Aroma

Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice

2001 ◽  
Vol 49 (2) ◽  
pp. 773-779 ◽  
Author(s):  
Sugunya Mahatheeranont ◽  
Sukanya Keawsa-ard ◽  
Kanchana Dumri
Keyword(s):  
Brown Rice ◽  
Aroma Compound ◽  
Rice Aroma

scholarly journals Volatile Organic Compound Based Markers for the Aroma Trait of Rice Grain

2020 ◽  
Vol 12 (8) ◽  
pp. 92
Author(s):  
David Ocan ◽  
Zhang Rongrong ◽  
Martin Odoch ◽  
Ephraim Nuwamanya ◽  
Angele P. Ibanda ◽  
...  
Keyword(s):  
Germplasm Collection ◽  
Aroma Compound ◽  
Rice Grain ◽  
Metabolite Analysis ◽  
Polished Rice ◽  
Flight Mass Spectrometry ◽  
Oxygen Heterocycles ◽  
Volatile Organic ◽  
The Difference ◽  
Rice Aroma

A study was conducted to determine the volatile organic compounds (VOCs) associated with rice grain aroma in 37 commonly grown lines within Uganda, as well as elites. The aim of the study was to identify potential volatile biochemical markers, if any, for the rice grain aroma trait. Certified rice seeds were obtained from the Uganda National Crops Resources Research Institute germplasm collection. The seeds were sown into experimental plots, under field conditions and the mature paddy harvested. Polished rice grains were heated to 80 oC and the liberated VOCs subjected to untargeted metabolite analysis using gas chromatography-time-of-flight mass spectrometry. In total, nine functional groups were present; hydrocarbons, alcohols, ketones, aldehydes, N-containing compounds, S-containing compounds, esters, oxygen heterocycles and carboxylic acids. More specifically, 148 VOCs were identified across the 37 rice lines, of which 48 (32.4%) including 2-acetyl-1-pyrroline (2-AP) appeared to elucidate the difference between non-aromatic and aromatic rice. Furthermore, 41 (27.7%) VOCs were found to be significantly correlated with 2-AP abundance, the principle rice aroma compound. Amongst the 41 VOCs, only ten compounds were found to contribute highly towards variation in 2-AP abundance, indicative of their possible modulation roles in regard to rice aroma. Within the ten influential volatiles, three aroma active compounds; toluene, 1-hexanol, 2-ethyl and heptane, 2,2,4,6,6-pentamethyl- were established as the most reliable biochemical surrogates to the rice aroma trait. Thus, the aforementioned compounds may be used in rice breeding programme for enhancing development of the grain aroma trait.

scholarly journals Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese

2021 ◽  
Author(s):  
Wenfan Cao ◽  
Julie Aubert ◽  
Marie-Bernadette Maillard ◽  
Françoise Boissel ◽  
Arlette Leduc ◽  
...  
Keyword(s):  
Process Parameters ◽  
Fine Tuning ◽  
Aroma Compound ◽  
Hard Cheese

scholarly journals Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1300
Author(s):  
Marion Emorine ◽  
Chantal Septier ◽  
Christophe Martin ◽  
Sylvie Cordelle ◽  
Etienne Sémon ◽  
...  
Keyword(s):  
Salt Content ◽  
Optimal Solution ◽  
Proton Transfer Reaction ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Taste Intensity ◽  
Heterogeneous Distribution ◽  
Flavour Compounds ◽  
Flight Mass Spectrometry

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

In silico assisted identification of peppery aroma compound ‘rotundone’ backbone genes from black pepper

2021 ◽  
pp. 1-7
Author(s):  
Johnson George Kokkat ◽  
Sreekumar Shelvy ◽  
Abdulkabeer Muhammed Fayad ◽  
Ahammed Shabeer T. P. ◽  
Palaniyandi Umadevi ◽  
...  
Keyword(s):  
In Silico ◽  
Black Pepper ◽  
Aroma Compound

Contribution of volatiles to rice aroma

1988 ◽  
Vol 36 (5) ◽  
pp. 1006-1009 ◽  
Author(s):  
Ron G. Buttery ◽  
Jean G. Turnbaugh ◽  
Louisa C. Ling
Keyword(s):  
Rice Aroma

Studies on analogs of DAMASCENOLIDETM: Part 4. Synthesis and odor evaluation of sulfur-containing analogs of DAMASCENOLIDETM

2021 ◽  
Author(s):  
Yamato Miyazawa ◽  
Kenji Kawaguchi ◽  
Ryo Katsuta ◽  
Tomoo Nukada ◽  
Ken Ishigami
Keyword(s):  
Sulfur Atom ◽  
Development Project ◽  
Aroma Compounds ◽  
Odor Intensity ◽  
Aroma Compound ◽  
Odor Evaluation ◽  
Damask Rose ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

ABSTRACT DAMASCENOLIDETM [1, 4-(4-methylpent-3-en-1-yl)furan-2(5H)-one], which is isolated from damask rose, is a useful aroma compound with a citrus-like odor. We have previously reported on the synthesis and odor properties of 34 analogs of 1 as part of our new aroma compound development project. In order to develop better aroma compounds and to gather more information on structure-odor relationships, six novel sulfur-containing analogs of 1 were synthesized. Odor evaluation revealed that their odors differed significantly from those of the corresponding sulfur-free compounds. The introduction of a sulfur atom does not necessarily result in a sulfur-like odor. In particular, the 2(5H)-thiophenone analogs gave waxy, oily and lactone-like odors that are uncharacteristic of sulfur-containing compounds. In many synthesized analogs, the introduction of a sulfur atom led to an increase in odor intensity, as expected.

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