Analysis of 2-Acetyl-1-Pyrroline in Rice by HSSE/GC/MS-Reference-Cited by-同舟云学术

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Analysis of 2-Acetyl-1-Pyrroline in Rice by HSSE/GC/MS

Published:2011-05 Issue:3 Volume:88 Page:271-277
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Grimm Casey C.¹²,Champagne Elaine T.¹,Lloyd Steven W.¹,Easson Michael¹,Condon Brian¹,McClung Anna³

Affiliation:

1. USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124.

2. Corresponding author. Phone: (504) 286-4293. Fax: (504) 286-4419. E-mail: casey.grimm@ars.usda.gov

3. USDA-ARS-Dale Bumpers National Rice Research Center, 2890 Highway 130 E, Stuttgart, AR 72160.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-09-10-0136

Reference14 articles.

1. Rapid Gas Chromatographic Technique for Quantifying 2-Acetyl-1-Pyrroline and Hexanal in Rice (Oryza sativa, L.)

2. Chemical and Molecular Characterization of Fragrance in Black Glutinous Rice from Lao PDR

3. Quantitative analysis of 2-acetyl-1-pyrroline in rice

4. Contribution of volatiles to rice aroma

5. Ketopyrrolidines and ketoazetidines as potent dipeptidyl peptidase IV (DPP IV) inhibitors

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1. Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS;Food Chemistry;2024-05

2. Gamma Irradiation Promotes the Growth Rate of Thai Pigmented Rice As Well As Inducing the Accumulation of Bioactive Compounds and Carbohydrate Hydrolyzing Enzymes Inhibitors (α-Glucosidase and α-Amylase) under Salt Conditions;Preventive Nutrition and Food Science;2023-12-31

3. Overview of Protein Flavours;Flavour and Consumer Perception of Food Proteins;2023-11-29

4. Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects;Food Reviews International;2023-11-09

5. Rapid identification of artificial fragrant rice based on volatile organic compounds: From PTR-MS to FTIR;Food Chemistry;2023-08

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