Primary odorants in popcorn

Schieberle, Peter

doi:10.1021/jf00006a030

Cited by 226 publications

(287 citation statements)

References 12 publications

(16 reference statements)

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“…The compound 2-acetyl-1-pyrroline (2-AP) imparts a popcorn flavor to fragrant rice varieties (Buttery et al 1983;Schieberle 1991 higher in popcorn aroma/flavor than second best PTT1 (1.5 and 1.1, respectively; P=0.08). Quantification of 2-AP by GC-MS showed about twice as much 2-AP in KDML-105 (1,358 ppb) than in PTT-1 (637 ppb).…”

Section: Resultsmentioning

confidence: 99%

Important Sensory Properties Differentiating Premium Rice Varieties

Champagne

Bett‐Garber

Fitzgerald

et al. 2010

Rice

103

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In rice-consuming countries, specific varieties are recognized as premium, "gold standard" varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/ flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium-second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measurement should be added to the suite of grain quality tests in the development of new higher-yielding, stresstolerant varieties. The incorporation of premium quality will ensure that quality is no impediment to widespread adoption leading to enhanced productivity and food security.

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Section: Resultsmentioning

confidence: 99%

Important Sensory Properties Differentiating Premium Rice Varieties

Champagne

Bett‐Garber

Fitzgerald

et al. 2010

Rice

103

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show abstract

“…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: 94%

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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“…2AP is a chemical that emits a buttered-popcorn-like aroma at specifi c concentrations and is reported to be an important component of the toasted or sweet odor of wheat bread, popcorn, boiled beef and so on (Schieberle, 1991).…”

mentioning

confidence: 99%