Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ1-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus-Reference-Cited by-同舟云学术

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ1-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) Callus

Published:2008-08-01 Issue:16 Volume:56 Page:7399-7404
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Tzou-Chi¹,Teng Chia-Shih¹,Chang Jia-Lin¹,Chuang Hui-Su¹,Ho Chi-Tang¹,Wu Mei-Li¹

Affiliation:

1. Department of Food Science, National Pingtung University of Science & Technology; Institute of Biotechnology, National Pingtung University of Science & Technology, 912, Pingtung, Taiwan; and Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8011739

Reference29 articles.

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2. Cooked rice aroma and 2-acetyl-1-pyrroline

3. Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety

4. Siddiq, E. A.; Sadananda, A. R.; Zaman, F. U.Use of primary trisomic of rice in genetic analysis.Rice Genetics, Proceedings of the International Rice Genetics Symposium, International Rice Research Institute, Manila, Philippines,1986; pp185−197.

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