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Plant Production Science Volume 9, 2006 - Issue 3
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Genetic Resources Evaluation

Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties

Nguyen Loc HienUnited Graduate School of Agriculture Science, Tokyo University of Agriculture and Technology (TUAT), Tokyo183-8509, Japan
,
Tadashi YoshihashiFood Science and Technology Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Ibaraki305-8686, Japan
,
Wakil Ahmad SarhadiUnited Graduate School of Agriculture Science, Tokyo University of Agriculture and Technology (TUAT), Tokyo183-8509, Japan
&
Yutaka HirataUnited Graduate School of Agriculture Science, Tokyo University of Agriculture and Technology (TUAT), Tokyo183-8509, JapanCorrespondence[email protected]
Pages 294-297 | Received 24 Nov 2005, Accepted 18 Jan 2006, Published online: 03 Dec 2015

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Deepak Kumar Verma & Prem Prakash Srivastav. (2022) Extraction, Identification and Quantification Methods of Rice Aroma Compounds with Emphasis on 2-Acetyl-1-Pyrroline (2-AP) and Its Relationship with Rice Quality: A Comprehensive Review. Food Reviews International 38:2, pages 111-162.
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Winny Routray & Kalpana Rayaguru. (2018) 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. Food Reviews International 34:6, pages 539-565.
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庭 陈. (2021) Studies on Detecting Aroma in Rice. Hans Journal of Food and Nutrition Science 10:01, pages 15-23.
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Xinghua YING, Xia XU, Mingxue CHEN, Younan OUYANG, Zhiwei ZHU & Jie MIN. (2010) Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry. Chinese Journal of Chromatography 28:8, pages 782-785.
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Vinita Pachauri, Manish K. Singh, Ashok K. Singh, Sanjay Singh, N. A. Shakeel, Vijay P. Singh & Nagendra K. Singh. (2010) Origin and Genetic Diversity of Aromatic Rice Varieties, Molecular Breeding and Chemical and Genetic Basis of Rice Aroma. Journal of Plant Biochemistry and Biotechnology 19:2, pages 127-143.
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Apichart Vanavichit & Tadachi Yoshihashi. 2010. 49 73 .
Dong Sik Yang, Robert L. Shewfelt, Kyu-Seong Lee & Stanley J. Kays. (2008) Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types. Journal of Agricultural and Food Chemistry 56:8, pages 2780-2787.
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