Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

Maraval, Isabelle; Şen, Kemal; Agrebi, Abdelhamid; Menut, Chantal; Morére, Alain; Boulanger, Renaud; Mestres, Christian; Günata, Ziya

doi:10.1016/j.aca.2010.07.024

Cited by 71 publications

(62 citation statements)

References 41 publications

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“…Stable isotope dilution analysis (SIDA) represents a precise quantification method widely used in flavor analysis (Grosch, 2001;Maraval et al, 2010). Comparative studies on the quantification of odor-active compounds of roasted coffee were performed by Bicchi et al using SIDA and the standard addition method coupled with HS-SPME and GC-MS, respectively (Bicchi et al, 2011).…”

Section: Quantitative Analysis Of Key Odor-active Compounds By Standamentioning

confidence: 99%

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

Zhang

Hartung

Fraatz

et al. 2015

Food Research International

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Section: Quantitative Analysis Of Key Odor-active Compounds By Standamentioning

confidence: 99%

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

Zhang

Hartung

Fraatz

et al. 2015

Food Research International

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“…Further, a modified method for the synthesis of 2AP was studied and the presence of a tautomer of 2AP was confirmed. A stable isotope dilution assay (SIDA) was developed, involving HS‐SPME combined with gas chromatography–positive chemical ionisation–ion trap–tandem mass spectrometry (GC‐PCI‐IT‐MS‐MS) for 2AP quantification . HS‐SPME enables faster sampling, extraction, concentration, sample introduction and analysis within an hour with high sensitivity and accuracy .…”

Section: Extraction and Quantification Of 2apmentioning

confidence: 99%

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Wakte

Zanan

Hinge

et al. 2016

J. Sci. Food Agric.

136

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Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2-acetyl-1-pyrroline (2AP) was discovered very late, in 1982. Buttery and co-workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry.

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“…Quantification of 2AP by stable isotope dilution technique (Yoshihashi 2002) eliminated the matrix effect. However, this method required addition of stable isotope of 2AP in each of the sample, limiting its scope for analysis at commercial scale (Maraval et al 2010). In rice, volatiles other than 2AP are known to contribute in flavour (Yang et al 2008a).…”

Section: Introductionmentioning

confidence: 99%

Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID

et al. 2010

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A method for quantitative determination of 2-Acetyl-1-pyrroline (2AP) and other aroma volatiles using HS-solid phase micro extraction (SPME)/GC-FID in scented rice has been developed. Extraction at 80°C for 30 min pre-incubation followed by 20-min adsorption from 1 g rice containing 300 μl of odour-free water were the optimum conditions for quantification. Calibration curves of aroma volatiles were obtained by standard addition approach. The optimised conditions were employed for quantitative analysis in 33 scented and two non-scented rice samples. Highest amount of 2AP was recorded in Indrayani Brand 2 (0.552 ppm), followed by Kamod (0.418 ppm) and Basmati Brand 5 (0.411 ppm). Rice types (Basmati, Ambemohar, Kolam, Indrayani and local) significantly contributed to the variation in 2AP, hexanal, nonanal, decanal, benzyl alcohol, vanillin, guaiacol and indole. The method developed suffices the need of rapid and reliable method for quantification of 2AP and other aroma-related volatiles from aromatic rice cultivars.

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Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

Cited by 71 publications

References 41 publications

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID

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