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Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking

Yoshihashi, T.

Journal of food science, 2002-03, Vol.67 (2), p.619-622 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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  • Título:
    Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking
  • Autor: Yoshihashi, T.
  • Assuntos: 2-acetyl-1-pyrroline ; aromatic rice ; Biological and medical sciences ; Cereal and baking product industries ; Food industries ; formation ; Fundamental and applied biological sciences. Psychology ; Khao Dawk Mali 105 ; Milk and cheese industries. Ice creams ; stable isotope dilution method
  • É parte de: Journal of food science, 2002-03, Vol.67 (2), p.619-622
  • Notas: ark:/67375/WNG-2R17HKVF-B
    istex:026AA87A69F6C14C57D22A5D545E32EF309C0489
    ArticleID:JFDS619
    The author thanks Dr. Nobuyuki Kabaki (Japan International Research Center for Agricultural Sciences) and Ms. Ngamchuen Kongsanee (Dept. of Agriculture, Thailand) for indicating the presence of aroma in the vegetative part of Khao Dawk Mali 105.
  • Descrição: A quantitative analysis of 2‐acetyl‐1‐pyrroline from aromatic rice samples using a stable isotope dilution method was developed. The compound was extracted from seedlings, roots, and husks at room temperature for 2 h, whereas milled or brown rice samples were extracted at 75 °C. The recovery of 2‐acetyl‐ 1‐pyrroline was linear from 5 to 5000 ng/g with sensitivity of less than 0.1 ng/g. 2‐Acetyl‐1‐pyrroline showed tautomerism with animide form. The results revealed that 2‐acetyl‐1‐pyrroline present in aromatic rice samples did not form during cooking or postharvest processes.
  • Editor: Oxford, UK: Blackwell Publishing Ltd
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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