Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105

Abstract

fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an fat acidity of rice was increased during storage and inversely correlated with 2-acetyl-1-pyrroline content at an early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with early stage of storage. The difference in 2-acetyl-1-pyrroline recovery from the samples, which were extracted with ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2-acetyl-1-pyrroline may occur in aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation aromatic rice. These results suggested that the biosynthesis of 2-acetyl-1-pyrroline before starch structure formation in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice. in rice kernel could play a key role in the aroma quality of aromatic rice.

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

“…Loss of 2-AP during the storage of paddy, hulled and milled fragrant rice has been extensively reported. 7,8,13,14 During the first 6 months of storage a significant reduction of 2-AP in hulled rice was shown from the samples packed in Nylon/LLDPE pouches and stored at ambient temperature (P ≤ 0.05). The retention of 2-AP was improved either by selecting the packaging with limited gas permeability (OPP/Al/LLDPE) or storing the sample at lower temperature (15 • C).…”

“…5 Several studies have evaluated 2-AP as the sole index of desirable fragrant rice aroma. 6,7 On the other hand, volatiles from oxidised oleate, linoleate and linolenate isolated from rice samples may contribute to off-flavours in milled rice. 8 -10 Recent studies have indicated that the unique aroma of cooked rice is composed of a cross-section of critical odour-active compounds and cannot be sufficiently characterised by considering only 2-AP concentration.…”

“…7 -10,13,14 Several methods have been shown to retard these phenomena, including selection of packaging material with limited gas permeability, coating rice kernels with edible biopolymer and keeping rice under reduced temperature and pressure. 7,9,13,14 Recommended practices for postharvest handling of organic rice are usually different from those of commonly cultivated rice. In order to avoid quality deterioration, especially from insect pests and moulds, fast reduction of paddy moisture content to 140 g kg −1 wet basis followed by immediate dehusking and/or dehulling must be performed.…”

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

“…4). Dissipation of 2AP in older tissue is most likely due to the volatile nature of the chemical (Yoshihashi et al 2005). …”

Determination of flavour profile in Iranian fragrant rice samples using cold‐fibre SPME–GC–TOF–MS

“…It is an important commodity, especially in the emerging markets of the Middle East and Far East. However, aromatic rice varieties are very popular in those regions 1 and have recently gained wider acceptance in the USA, Canada and Europe. Due to their characteristic aroma and flavour, they are highly favoured and command high prices at the markets.…”