Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet

Seitz, Larry M.; Wright, Robert L.; Waniska, Ralph D.; Rooney, L. W.

doi:10.1021/jf00030a023

Cited by 38 publications

(26 citation statements)

References 3 publications

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“…2-acetyl-1-pyrroline, a "popcorn"-like flavor compound was reported as the main flavor component of aromatic rice 1,2 . Also this compound contributed to the "roasted aroma" of cooked beef, crusts of wheat and rye breads 10 , popcorn 9 , and wetted ground pearl millets 8 "aroma" quality of aromatic rice in sensory evaluation showed strong correlation to its content 7 . We previously reported that 2-acetyl-1-pyrroline did not form during cooking or postharvest processing of aromatic rice varieties 12 .…”

Section: Introductionmentioning

confidence: 93%

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

Yoshihashi

Nguyen

Kabaki

2004

JARQ

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It has been stated that the quality of the aromatic rice variety, Khao Dawk Mali 105 is influenced by the environment of the production area or cultivation method. In this study, 2-acetyl-1-pyrroline content of various rice samples in Thailand was investigated. The results showed that the samples from the Northeastern region, where Khao Dawk Mali 105 was cropped in rain-fed paddy fields, were higher in 2-acetyl-1-pyrroline content. The "Tungkularonghai" area, stated as being the highest quality rice production area, had the highest content among the areas in Northeastern Thailand. Samples collected from non-drought condition areas showed lower content even in the Tungkularonghai area. However, differences in seeding method did not affect 2-acetyl-1-pyrroline content in the Tungkularonghai area. These results showed that dry climate might be a factor for 2-acetyl-1-pyrroline content in Khao Dawk Mali 105. Since Khao Dawk Mali 105 is a photosensitive variety, it was expected that the ripening stage becomes uniform at a certain period which should be suitable for 2-acetyl-1-pyrroline formation in paddy fields.

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Section: Introductionmentioning

confidence: 93%

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

Yoshihashi

Nguyen

Kabaki

2004

JARQ

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Section: Testmentioning

confidence: 99%

“…GC retention times were considered in compound identification, and authentic standards were utilized when possible. In addition, compound identifications were based on information (GC retention times, and MS and IR spectra of authentic standards) from many previous studies conducted in this laboratory on volatiles in grains, breads, and wetted millet samples (Seitz et al 1993, Chang et al 1995, Seitz 1995.Because it was apparent that some compounds were only slightly separated, peaks recorded by MS and IR detectors were carefully evaluated by examining MS and IR spectra across the entire width of the peaks. Extracted ion (MS) and wavelength (IR) techniques were used to identify the exact locations of compounds in chromatograms.…”

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confidence: 99%

Volatiles in Selected Commercial Breads

1998

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Cereal Chem. 75(6):847-853Selected types of commercial breads obtained from local markets, including white sandwich, Irish oatmeal, soft rye, hearty rye, sour dough, home-like white, and onion-basil, were analyzed for volatiles. Using a purge and trap instrument, volatiles were purged directly from fresh crumb and crust samples of each bread type, collected on a trap (Tenax-TA), and transferred to a gas chromatograph. Separated components were detected and identified using mass and infrared spectroscopic detectors. Many components were present in all of the bread samples, with relative amounts varying among bread types and crust and crumb samples of a given bread type. Alcohols were generally the most abundant, followed in approximate order by aldehydes, esters, ketones, acids, various aromatics, terpenes, and hydrocarbons. Flavor additives, such as limonene, carvone, and other related compounds, were found mostly in rye and onion-basil breads. Composition of volatiles from sour dough bread differed greatly from the other breads, especially in increased levels of aldehydes, acids, and certain esters. Unsaturated aldehydes, such as 2-hexenal and 2-heptenal, were most abundant in sour dough bread.Because flavor is an important aspect of bread quality, there have been a number of studies on volatiles in breads, as summarized in two extensive reviews Grosch 1991b, Grosch andSchieberle 1997). Essentially, studies on bread flavor have been conducted with laboratory-baked breads. In a recent study on laboratory-baked breads made from hard red winter and hard white winter wheats, we used a dynamic headspace (purge and trap) method coupled with gas chromatography, mass spectrometry, and infrared spectroscopy (GC-MS-IR) to identify volatiles (Chang et al 1995).The main objective of the current research was to qualitatively compare volatile profiles, especially major volatiles, among different types of commercial breads and, in addition, determine whether flavoring agents were added to enhance the flavors of some bread types. We used dynamic headspace and GC-MS-IR methods similar to those described in Chang et al (1995) to collect, separate, and identify volatiles. MATERIALS AND METHODS Test 1Five types of commercial breads were obtained at two times from a local market, including white sandwich (WHT), Irish oatmeal (IOM), soft rye (RYE(S)), hearty rye with caraway seeds (RYE(H)), and sour dough (SDO). Strips of crumb or crust of each bread type (≈30 g total) were quickly placed in a special glass sample tube and mounted directly on a purge and trap instrument (Model LSC 2000, Tekmar Co., Cincinnati, OH) equipped with a sample heater and capillary interface module. Each sample was heated to 60°C, and volatiles were purged with helium at 40 mL/min onto a trap (Tenax-TA, Tekmar). After an 8-min sample purge, an 8-min dry purge was performed to remove excess moisture from the trap. The collected volatiles were thermally desorbed (200°C for 4 min) from the trap and transferred to the capillary interface module, where they were ...

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“…Sourness, a primary taste sensation (DeSimone et al, 2001), can be imparted by sourdough fermentation and is a desirable characteristic of many traditional African cereal foods (Nout, 2009). The sourness may also potentially mask the reported undesirable beany flavour of soya (Serrem et al, 2011a) and mousy flavour of pearl millet foods (Seitz et al, 1993). Further, sourdough fermentation reduces the level of phytate, a potential antinutrient, in whole grains (Katina et al, 2005) and may improve the texture of baked goods (Arendt et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

Omoba

Taylor

Kock

2015

Int J of Food Sci Tech

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Whole grain sorghum-soya and pearl millet-soya composite biscuits, with and without sourdough, were produced with the aim of developing a ready-to-eat supplementary food for nutritionally at-risk schoolage children in Africa. Descriptive sensory profiling revealed that the biscuits were indistinguishable from a whole grain wheat biscuit standard in terms of hardness, roughness and coarseness, but they were darker, less crisp, less dry and denser with distinctive sorghum flavour. Biscuits containing sourdough were sourer to taste and had more aroma and a more fermented taste and odour character; other examples were more rancid and bitter with less sorghum-type flavour. Biscuits without sourdough were blander and sweeter. Two biscuits per day will, on average, contribute 13% of the Dietary Reference Intake of fibre for children aged 4-8 years and 16%, 11% and 8% of Mg, Fe and Zn, respectively. The sourdough biscuits had 10-17% less phytate, and phenolic content while antioxidant activity increased.

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Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet

Cited by 38 publications

References 3 publications

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105

Volatiles in Selected Commercial Breads

Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

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