Academic literature on the topic '2-acetyl-1- pyrroline'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic '2-acetyl-1- pyrroline.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "2-acetyl-1- pyrroline"
Hausch, Bethany J., Jeanette A. Little, James A. Kenar, and Keith R. Cadwallader. "Starch–Flavor Complexation Applied to 2-Acetyl-1-pyrroline." Journal of Agricultural and Food Chemistry 66, no. 44 (October 16, 2018): 11718–28. http://dx.doi.org/10.1021/acs.jafc.8b04133.
Full textHerderich, Markus, Peter J. Costello, Paul R. Grbin, and Paul A. Henschke. "Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines." Natural Product Letters 7, no. 2 (September 1995): 129–32. http://dx.doi.org/10.1080/10575639508043200.
Full textButtery, Ron G., Louisa C. Ling, and Thomas R. Mon. "Quantitative analysis of 2-acetyl-1-pyrroline in rice." Journal of Agricultural and Food Chemistry 34, no. 1 (January 1986): 112–14. http://dx.doi.org/10.1021/jf00067a031.
Full textRungsardthong, Vilai, and Athapol Noomhoom. "Production of 2-acetyl-1-pyrroline by microbial cultures." Flavour and Fragrance Journal 20, no. 6 (November 2005): 710–14. http://dx.doi.org/10.1002/ffj.1645.
Full textDe Kimpe, Norbert G., Christian V. Stevens, and Marian A. Keppens. "Synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component." Journal of Agricultural and Food Chemistry 41, no. 9 (September 1993): 1458–61. http://dx.doi.org/10.1021/jf00033a020.
Full textAdams, An, and Norbert De Kimpe. "Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus." Food Chemistry 101, no. 3 (January 2007): 1230–38. http://dx.doi.org/10.1016/j.foodchem.2006.03.027.
Full textPoonlaphdecha, Janchai, Pascal Gantet, Isabelle Maraval, François-Xavier Sauvage, Chantal Menut, Alain Morère, Renaud Boulanger, Matthias Wüst, and Ziya Gunata. "Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate." Food Chemistry 197 (April 2016): 965–71. http://dx.doi.org/10.1016/j.foodchem.2015.11.060.
Full textPu, Dandan, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, and Yizhuang Tang. "Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments." Foods 9, no. 4 (April 2, 2020): 413. http://dx.doi.org/10.3390/foods9040413.
Full textAdams, An, and Norbert De Kimpe. "Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds." Chemical Reviews 106, no. 6 (June 2006): 2299–319. http://dx.doi.org/10.1021/cr040097y.
Full textOkpala, Nnaemeka Emmanuel, Zhaowen Mo, Meiyang Duan, and Xiangru Tang. "The genetics and biosynthesis of 2-acetyl-1-pyrroline in fragrant rice." Plant Physiology and Biochemistry 135 (February 2019): 272–76. http://dx.doi.org/10.1016/j.plaphy.2018.12.012.
Full textDissertations / Theses on the topic "2-acetyl-1- pyrroline"
Poonlaphdecha, Poonlaphdecha Janchai. "Biosynthesis of 2-acetyl-1-pyrroline, a potent flavour compound in rice : effect of salt stress during plant growth and some clues on the biosynthetic pathway." Thesis, Montpellier 2, 2011. http://www.theses.fr/2011MON20090.
Full textThe effect of salinity during rice plant growth on the biosynthesis of 2-acetyl-1-pyrroline (2AP), characteristic flavour compound of fragrant rice cultivars was studied. Additionally role of 1-pyrroline in 2AP biosynthesis together with source of acetyl group were investigated. Aychade, a fragrant rice was cultivated either in a liquid medium adapted for seedlings or in pots in a greenhouse. A significant increase in 2AP levels in the leaves was observed whatever the concentration of NaCl (1.7 to 170 mM NaCl) in the culture medium. A positive correlation was found between the level of salt and that of 2AP. There was a relationship between the concentration of proline, a major amino precursor of 2AP and 2AP level at highest concentrations of NaCl. Conversely the changes in -aminobutyric acid (GABA), a competitive metabolite in 2AP biosynthesis were not correlated with those of 2AP. In greenhouse experiments, Aychade cultivar was grown under one level of salt solution, 30 mM that corresponds to EC of 3800 ±400 S.cm-1, value considered sufficient to induce salt stress in rice. Timing and duration of application of salt solution varied according to the growth stages. At vegetative phase a positive relation was observed between salt treatment and 2AP as well as proline levels in the leaves. Interestingly grains from all salt treated plants contained significantly higher levels of 2AP than those from control. The highest synthesis occurred when plants were subjected to salt treatment during whole vegetative and reproductive phases. However in the latter case crop yield decreased significantly. Through supplementation of rice callus with 1-pyrroline it was demonstrated that this cyclic imine was limiting factor for the 2AP biosynthesis not only in a fragrant variety but also in a non fragrant variety. Experiments with 13C labelled glucose and fatty acids showed that glucose and fatty acids could be precursors of acetyl group of 2AP
Liao, Jyun-Ling, and 廖君綾. "Effect of NaCl stress on 2-acetyl-1-pyrroline formation in Saccharomyces cerevisiae." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/14061824320788157200.
Full text國立屏東科技大學
食品科學系
94
A popcorn-like flavor compound, 2-acetyl-1-pyrroline (2-AP), has been reported as a potent flavor component of an aromatic rice, taro, pandan and baker. Recently bakers’ yeast was recognized as a potent source of precursors for the roast-smelling odorants 2-AP in wheat bread crust. Methylglyoxal (MG), derived from dihydroxyacetone phosphate (DHAP) was proposed to be responsible for the acetyl group of 2-AP. Saccharomyces cerevisiae was treated with various concentration of NaCl. The mRNA expression level under NaCl stress were monitored by RT-PCR. The MG detoxifying genes, including aldose reductase (AR) and MG reductase (MGR) mRNA were found to increase significantly. The concentration of MG level increased with increasing NaCl concentration. In response to the increased MG level, the MG metabolyzing genes were induced in yeast cells. The MG detoxifying genes encoding ScGlyoxalase II (ScGLYⅡ), ScAR and ScMGR were cloned into expression vectors, pET28b and pET32a, respectively, and overexpressed in E. coli. The molecular mass for ScGLYⅡ, ScAR and ScMGR of the expressed recombinant proteins were 32 kDa, 55 kDa and 39 kDa, respectively. In addition, △1-pyrroline-5-carboxylate (P5C) was found to increase with increasing NaCl concentration in yeast. Gene encoding Ornithine-δ-Transferase (OAT), which converts ornithine into P5C, was cloned into pYES2A and overexpressed in INVSc1. The molecular mass of the expressed recombinant proteins were 43 kDa, and the specific activity of ScOAT was 216 U/mg. Model system composed of P5C synthesized in vitro by ScOAT and MG was set up to study the formation of 2-AP. We postulated that MG accumulated in the NaCl stressed yeast cells, P5C was synthesized in response to the toxic effect of MG, and the interaction between MG and P5C led to biosynthesis of 2-AP.
Zeng, Hao-Zhen, and 曾皓真. "Genes encoding enzymes related to 2-acetyl-1-pyrroline formation in Saccharomyces cerevisiae." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/23017765795320682920.
Full text國立屏東科技大學
生物科技研究所
95
A popcorn-like flavor compound, 2-acetyl-1-pyrroline, has been reported as a potent flavor component of an aromatic rice, taro, soybean and pandan leaves. Results of tracer experiments indicated that the pyrroline source of 2-acetyl-1-pyrroline was proline, whereas the source of acetyl group was unknown. Methylglyoxal (MG), derived from dihydroxyacetone phosphate (DHAP) was proposed to be responsible for the acetyl group of 2-AP. Glycerol is common compatible osmolyte in water-stress organism. Glycerol kinase is key enzyme of the intermediate during metabolism. The concentration of MG level increased with increasing Glycerol concentration. We amplified the gene of glycerol kinase (GK), Glycerol-3-phosphate dehydrogenase (G3PDH) and Ornithine aminotransferase(OAT) from Saccharomyces cerevisiae by PCR. After confirming the sequences, we constructed the recombinant expression plasmid pYES2B-SCGK, pYES2B-SCG3PDH and pYES2A-SCOAT , and then transformed the recombinant genes into INVSC1 to express recombinant proteins. Model system composed of P5C synthesized in vitro by ScOAT and MG was set up to study the formation of 2-AP. In addition, the mRNA expression of the glycerol metabolism related genes: Glycerol kinase (GK)、Glycerol-3-phosphate dehydrogenase (G3PDH)、Glycerol dehydrogenase (GDHG)、Dihydroxyacetone kinase (DHAK) were analyzed with gene-specific primers by RT-PCR (Reverse Transcription-Polymerase Chain Reaction) in yeast treated various concentrations of NaCl and glycerol. Among the four genes tested, G3PDH overexpression of RNA was observed in NaCl treated yeast alls. The expression of G3PDH showed a dose dependent manner up to 5％ NaCl.
Chang, Chia-Lin, and 張佳霖. "The study of biosynthetic mechanism of 2-acetyl-1-pyrroline in aromatic rice." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/03175036645855915009.
Full text國立屏東科技大學
生物科技研究所
96
The Contents of Abstract in This Thesis: 2-Acetyl-1-Pyrroline (2-AP) was a major flavor component in aromatic rice varieties. In our previous study, a model system was set up to investigate the formation of 2-AP and the results showed that Δ1-pyrroline-5-carboxylic acid (P5C) could react with methylglyoxal (MG) to form 2-AP. Thus, we hypothesized that P5C and MG might be precursors for 2-AP biosynthesis in aromatic rice. In aromatic rice varieties Tainung 71 and 72, the endogenous P5C and MG contents have a positive correlation with 2-AP levels. Glutamate could be converted into P5C by Δ1-pyrroline-5-carboxylate synthase (P5CS). To examine the relationship between endogeneous levels of P5C and the expression of P5CS, the level of P5CS mRNA was detected in callus of aromatic and nonaromatic rice cultivars. The expression levels of P5CS1 and P5CS2 genes were found to be significantly higher in aromatic rice than nonaromatic rice. Specific enzyme activity of P5CS also increased significantly in aromatic rice varieties. Otherwise, the expression of P5CS1 and P5CS2 gene could be stimulated by the treatment of high salt in aromatic rice varieties Tainung 72. By tracer experiment using 15N-glutamate, the result also demonstrated that the nitrogen source of 2-AP can be derived from glutamate. Based on the data collected, a formation mechanism of 2-AP in aromatic rice via the interaction between P5C and MG was proposed. Keyword: aromatic rice, 2-acetyl-1-pyrroline、△1-Pyrroline-5-Carboxylate synthase (P5CS)、△1-pyrroline-5-carboxylate (P5C)、methylglyoxal (MG)
Lo, Wei-Cheng, and 羅偉誠. "Effect of Stress on the Biosynthesis of 2-acetyl-1-pyrroline in Bread." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/53825157051208317980.
Full text國立屏東科技大學
食品科學系
89
Many aroma compounds generated in wheat bread during baking process have been identified. One example is 2-acetyl-1-pyrroline, an impact compound in the wheat bread crust of Maillard reaction product with typical roasty flavor characteristic. Synthesis of the important odorant, 2-acetyl-1- pyrroline, which was often described as popcorn-like, bready and roasty, was studied. Model system composed of 1-pyrroline and various sugar and phosphorylated sugar degradation products, such as dihydroxyacetone, glyceral- dehyde, dihydroxyacetone phosphate or glycerol- dehyde phosphate were set up to study the formation mechanism of 2-acety-1-pyrroline. Volatile compounds generated were extracted and characterized by GC and GC-MS. Based on the data collected, a formation mechanism for 2-acetyl-1-pyrroline via the interaction between 1- pyrroline and dihydroxyacetone phosphate was proposed. Yeast culture was added in different salt concentration medium (0、2、4、6、8%). The results showed that under more intense stress the yeast lag phase was longer and the time of log phase was longer. Handworked dough, frozen dough and retail frozen dough were prepared. Handworked dough’s color and aroma were not obvious during baking, but GC-MS analysis indicated increased production of 2-acetyl-1-pyrroline in handworked frozen and retail frozen dough. During baking the yeast produced more 2-acetyl-1-pyrroline under stress than normal condition.
Jian, Ru-Yu, and 簡如玉. "Effect of salt stress on 2-acetyl-1-pyrroline formation in Bacillus subtilis var. natto." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/25272400839877098178.
Full text國立屏東科技大學
食品科學系所
96
A popcorn-like flavor compound, 2-acetyl-1-pyrroline (2-AP), has been reported as a potent flavor component of an aromatic rice, taro, pandan and bread. The nitrogen source of pyrroline of 2-AP was proline, but the acetyl-group has not been well-characterized. On the other hand, methylglyoxal(MG), the putative precursor of 2-AP may derive from dihydroxyacetone phosphate (DHAP) through triosephosphate isomerase catalysis. It was hypothesized that 2-AP was synthesized from △1-Pyrroline-5- Carboxylate (P5C) and Methylglyoxal (MG). Therefore, in order to study the molecular mechanism of 2-AP biosynthesis, we analyzed the expression profile of MG and P5C biosynthetic enzymes and the level of MG and P5C in Bacillus subtilis var. natto under salt stress. The results showed that the level of glycerol-3-phosphate dehydrogenase (G3PDH), triosephosphate isomerase (TIM), fructose-1,6-bisphosphate aldolase (FBA), methylglyoxal synthase (MGS), Ornithne aminotransferase (OAT), proline dehydrogenase (PDH), γ-Glutamyl kinase (γ-GK) and γ-Glutamyl phosphate reductase (γ-GPR) mRNA increased significantly after 30 min of exposure at various concentration of NaCl. Otherwise, the concentrations of MG and P5C increased with increasing NaCl concentration, and when cell were subjected to 1M NaCl treatment for 20 min, accumulation of MG and P5C were reached highest (about 91.5 μmolg-1 and 0.102 μmolg-1). In vitro model system was set up to study the formation of 2-AP under salt stress. The qualitative analysis of 2-AP was performed by GC-MS. Total ion chromatogram showed the peak with retention time at 7.45 minutes corresponds to 2-AP. Therefore, we purposed MG interact with P5C to produce 2-AP.
Cheng, Teen-Chi, and 鄭汀琦. "Cloning and expression analysis of genes encoding 2-acetyl-1-pyrroline biosynthetic enzymes from aromatic rice." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/96674620112941066597.
Full text國立屏東科技大學
食品科學系
91
The purpose of the research is to clone and study express the genes encoding 2-acetyl-1-pyrroline biosynthetic enzymes (glycerol kinase and dihydroxyacetone kinase) in aromatic rice (Oryza sativa cv. TN71). The glycerol kinase (GK) and dihydroxyacetone kinase (DAK) gene of Oryza sativa TN71 had been cloned by using polymerase chain reaction (PCR) cloning technology. The degenerate primers were designed based on conserved amino acid sequences in the PCR for O-GK and O-DAK gene amplification. End-to-end PCR was performed to amplify full-length GK and DAK cDNA. Rice calli were treated with different levels of proline and glycerol to study the expression of both genes, which was analysed by real time PCR and calibrated with the housekeeping actin cDNA. The results showed that both GK and DAK expression in the calli were induced by glycerol in a dose dependent manner.
賴怡君. "The study of biosynthetic mechanism of 2-acetyl-1-pyrroline in aromatic rice by abiotic stress." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/46135304969057940531.
Full textKe, Yi-Jyun, and 柯怡君. "Cloning and Genes Expression Analyses of 2-Acetyl-1-Pyrroline Biosynthesis-Related Enzymes in Pandanus amaryllifolius." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/63061502583327533845.
Full text國立屏東科技大學
食品科學系
94
Pandanus amaryllifolius Roxb. (Pandan) grows in Southeast Asia and is the only reported pandanus species with scented leaves. The aroma source is mainly 2-acetyl-1-pyrroline. The nitrogen source of pyrroline of 2-AP structure was proline. Proline metabolism may play a crucial role in 2-AP formation. On the other hand, methylglyoxal (MG) may derive from dihydroxyacetone phosphate (DHAP) was proposed to be responsible for 2-AP formation. This study probed into the formation mechanism of 2-AP in pandan under light or dark. In the preliminary experiment, the level of 2-AP was higher in pandan leave under light than under dark. The mRNA expression of the 2-AP synthesis related genes were analyzed with gene-specific primers by RT-PCR (Reverse Transcription-Polymerase Chain Reaction) in pandan under light and dark. MG, P5C and 2-AP contents in pandan leaves under either light or dark were examined. The levels of expression of GapC mRNA under light were the lowest. GapC exists in the cytosol and is responsible for the metabolism of GAP. The lower activity of GapC in lighted pandan leave may be attributed to the accumulation of MG. The levels of both P5C and MG were higher in pandan leave under light than that in dark were found to be parallel to the 2-AP level. A formation mechanism of 2-AP from interation between P5C and MG was proposed. In addition, the key enzymes from pandan for MG biosynthesis, including the subunit A (GapA), B (GapB) and C (GapC) of GAPDH were cloned. Overexpression of GAPDH of the recombinant proteins exhibit a molecular mass of 43.3KDa, 34.3KDa and 36.7KDa, respectively. Specific activities of GapC of the recombinant proteins purified by Ni2+ affinity column were determined as 5.11 U/mg.
Chuang, Hui-Su, and 莊惠夙. "Cloning and genes expression analyses of 2-Acetyl-1-Pyrroline biosynthesis-related enzymes from aromatic rice." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/65372913728821202292.
Full text國立屏東科技大學
生物科技研究所
93
2-Acetyl-1-Pyrroline(2-AP) was the principal flavor component in taro-scented rice(Tainung 71(TNG 71)(Yihchaun Aromatic Rice) and Tainung 72(TNG72)). Results of tracer experiments indicated that the pyrroline source of 2-AP was proline, whereas the source of acetyl group was unknown. It was hypothesized that 2-AP was synthesized from △1-pyrroline-5-carboxylate (P5C) and methylglyoxal (MG). Therefore, we studied the 2-AP synthesis related genes from Oryza sativa including that the P5C synthesis related genes : △1-pyrroline-5-carboxylate synthetase(P5CS), ornithine-δ-transferase (OAT) and proline dehydrogenase (PDH); the MG synthesis related genes : glyceraldehyde-3-phosphate dehydrogenase (GAPDH), glycerol kinase (GK), fructose-bisphosphate aldolase (FBA), glucose-6-phosphate isomerase(GPI) and triose-phosphate isomerase (TPI). In addition the MG metabolism related genes : glyoxalase I(GLYI), glyoxalase II(GLYII), aldose reductase (AR), betaine aldehyde Dehydrogenase (BAD) were analyzed as well. PCR was used to clone these genes from callus of TNG 67, TNG 71 and TNG 72. The mRNA expression of the 2-AP synthesis related genes were analyzed with gene-specific primers by RT-PCR (Reverse Transcription-Polymerase Chain Reaction) in both aromatic rice and non-aromatic rice. The levels of expression of OsP5CS mRNA were the highest among the P5C synthesis related genes tested. No significant variation in mRNA expression was found among the MG synthesis related genes. The levels of OsAR mRNA among the cultivars tested in this experiment were found to be in the order of TNG67>TNG 71 >TNG 72. Based on the finding that TNG 72 possesses the strongest aroma and lowest level of OsAR mRNA, a mechanism for 2-AP biosysthesis was proposed. The lack of OsAR gene expression in TNG 72 leads to the accumulation of MG. P5C is synthesized by P5CS to neutralize MG. This detoxification system in TNG 72 is responsible for the biosynthesis of 2-AP.
Book chapters on the topic "2-acetyl-1- pyrroline"
Rogers, Lauren L., Colin G. Chappell, and Jerzy A. Mlotkiewicz. "Studies of the Formation of 2-Acetyl-1-Pyrroline in Model Systems and in Bread." In The Maillard Reaction in Foods and Medicine, 440. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698447.8.440.
Full textPoonlaphdecha, Janchai, Isabelle Maraval, Sandrine Roques, Alain Audebert, Renaud Boulanger, and Ziya Gunata. "2-Acetyl-1-Pyrroline Synthesis during Rice Plant (Oryza sativa L.) Growth under Controlled Salinity Conditions." In Flavour Science, 319–23. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00060-x.
Full textSchieberle, Peter, and Thomas Hofmann. "Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions." In The Maillard Reaction in Foods and Medicine, 209–15. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698447.5.209.
Full textChan, F., and G. A. Reineccius. "The Reaction Kinetics for the Formation of Isovaleraldehyde, 2-Acetyl-1-pyrroline, di(H)di(OH)-6-Methylpyranone, Phenylacetaldehyde, 5-Methyl-2-phenyl-2-hexenal, and 2-Acetylfuran in Model Systems." In Maillard Reactions in Chemistry, Food and Health, 131–39. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698393.3.131.
Full textVaratharajan, Nirubana, Deepika Chandra Sekaran, Karthikeyan Murugan, and Vanniarajan Chockalingam. "Rice Aroma: Biochemical, Genetics and Molecular Aspects and Its Extraction and Quantification Methods." In Rice [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98913.
Full textTaber, Douglass. "Preparation of Heteroaromatic Derivatives." In Organic Synthesis. Oxford University Press, 2011. http://dx.doi.org/10.1093/oso/9780199764549.003.0067.
Full text