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Journal articles on the topic '2-acetyl-1- pyrroline'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

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.

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2

Herderich, 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.

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3

Buttery, 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.

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4

Rungsardthong, 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.

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5

De 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.

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6

Adams, 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.

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7

Poonlaphdecha, 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.

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8

Pu, 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.

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The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

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9

Adams, 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.

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10

Okpala, 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.

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11

Krisanapook, K., N. Jaroonchon, and W. Imsabai. "Physiological traits and 2-acetyl-1-pyrroline development of aromatic coconut fruit." Acta Horticulturae, no. 1129 (November 2016): 79–84. http://dx.doi.org/10.17660/actahortic.2016.1129.11.

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12

Grimm, Casey C., Elaine T. Champagne, Steven W. Lloyd, Michael Easson, Brian Condon, and Anna McClung. "Analysis of 2-Acetyl-1-Pyrroline in Rice by HSSE/GC/MS." Cereal Chemistry Journal 88, no. 3 (May 2011): 271–77. http://dx.doi.org/10.1094/cchem-09-10-0136.

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13

Wakte, Kantilal V., Trupti D. Kad, Rahul L. Zanan, and Altafhusain B. Nadaf. "Mechanism of 2-acetyl-1-pyrroline biosynthesis in Bassia latifolia Roxb. flowers." Physiology and Molecular Biology of Plants 17, no. 3 (July 2011): 231–37. http://dx.doi.org/10.1007/s12298-011-0075-5.

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14

YOSHIHASHI, Tadashi. "Mechanisms of 2-acetyl-1-pyrroline formation in aromatic rice and soybean varieties." Journal of Japan Association on Odor Environment 42, no. 4 (2011): 257–64. http://dx.doi.org/10.2171/jao.42.257.

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15

Rückriemen, Jana, Uwe Schwarzenbolz, Simone Adam, and Thomas Henle. "Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium)." Journal of Agricultural and Food Chemistry 63, no. 38 (September 22, 2015): 8488–92. http://dx.doi.org/10.1021/acs.jafc.5b03042.

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16

Wongsadee, T., S. Vatanyoopaisarn, B. Thumthanaruk, C. Puttanlek, D. Uttapap, and V. Rungsardthong. "Comparison of 2-acetyl-1-pyrroline production between Aspergillus awamori and Aspergillus oryzae." IOP Conference Series: Earth and Environmental Science 346 (October 14, 2019): 012042. http://dx.doi.org/10.1088/1755-1315/346/1/012042.

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17

Seitz, Larry M., Robert L. Wright, Ralph D. Waniska, and Lloyd W. Rooney. "Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet." Journal of Agricultural and Food Chemistry 41, no. 6 (June 1993): 955–58. http://dx.doi.org/10.1021/jf00030a023.

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18

Bhattacharjee, Paramita, Amol Kshirsagar, and Rekha S. Singhal. "Supercritical carbon dioxide extraction of 2-acetyl-1-pyrroline from Pandanus amaryllifolius Roxb." Food Chemistry 91, no. 2 (June 2005): 255–59. http://dx.doi.org/10.1016/j.foodchem.2004.01.062.

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19

YING, Xinghua, Xia XU, Mingxue CHEN, Younan OUYANG, Zhiwei ZHU, and Jie MIN. "Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry." Chinese Journal of Chromatography 28, no. 8 (September 28, 2010): 782–85. http://dx.doi.org/10.3724/sp.j.1123.2010.00782.

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20

Wei, Xuan, Dody D. Handoko, Leela Pather, Lisa Methven, and J. Stephen Elmore. "Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour." Food Chemistry 232 (October 2017): 531–44. http://dx.doi.org/10.1016/j.foodchem.2017.04.005.

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21

Potcho, Pouwedeou Mouloumdema, Nnaemeka Emmanuel Okpala, Tchalla Korohou, Muhammad Imran, Nabieu Kamara, Jisheng Zhang, Kelvin Dodzi Aloryi, and Xiangru Tang. "Nitrogen sources affected the biosynthesis of 2-acetyl-1-pyrroline, cooked rice elongation and amylose content in rice." PLOS ONE 16, no. 7 (July 15, 2021): e0254182. http://dx.doi.org/10.1371/journal.pone.0254182.

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Many studies have been carried out on N sources effect on fragrant rice; however, their impact on rice grain quality is largely unclear. In this study, we evaluated the effects of different types of N sources on rice growth, yield, 2-acetyl-1-pyrroline (2AP), amylose and cooked rice elongation. Two indica rice cultivars, Basmati 385 (B385), Xiangyaxiangzhan (XYXZ) and two japonica cultivars, Yunjingyou (YJY), Daohuaxiang (DHX) were grown in experimental pots with six replications under four N sources: Potassium nitrate (KNO3), ammonium bicarbonate (NH4HCO3), urea (H2NCONH2) and sodium nitrate (NaNO3) in 2019 and 2020 early seasons. Our results showed that N dynamics regulated the number of panicles, 1000-grain weight, grain yield, 2-acetyl-1-pyrroline, amylose and cooked rice elongation across all the four treatments. The NH4HCO3 treatment significantly increased the number of panicles and grain yield across the four rice varieties compared with KNO3, H2NCONH2 and NaNO3 N sources in both 2019 and 2020 early season, The KNO3 treatment significantly showed higher 1000-grain weight in B-385, YJY, XYXZ and DHX compared to other N sources. Compared with other N sources treatment, the NH4HCO3 treatments significantly increased the 2AP contents in heading stage leaves, matured leaves and grains of B-385, YJY, XYXZ and DHX respectively. Cooked rice elongation percentage also showed significant difference in all treatments studied with KNO3 recorded the highest across the four varieties. Analysis of major enzymes and compounds such as P5C, P5CS, PDH, Pyrroline, proline and Methylglyoxal showed remarkable differences in each cultivar at heading and maturity stages with higher activity in NH4HCO3 and H2NCONH2 treatments. Similarly, in all treatments, we also observed significant increase in amylose content percentage, with NH4HCO3 having greater percentage of amylose.

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22

Harrison, Tyler J., and Gregory R. Dake. "An Expeditious, High-Yielding Construction of the Food Aroma Compounds 6-Acetyl-1,2,3,4-tetrahydropyridine and 2-Acetyl-1-pyrroline." Journal of Organic Chemistry 70, no. 26 (December 2005): 10872–74. http://dx.doi.org/10.1021/jo051940a.

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23

Yoshihashi, Tadashi, Nguyen Thi Thu Huong, and Hideo Inatomi. "Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety." Journal of Agricultural and Food Chemistry 50, no. 7 (March 2002): 2001–4. http://dx.doi.org/10.1021/jf011268s.

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24

Grimm, Casey C., Christine Bergman, Janis T. Delgado, and Rolfe Bryant. "Screening for 2-Acetyl-1-pyrroline in the Headspace of Rice Using SPME/GC-MS." Journal of Agricultural and Food Chemistry 49, no. 1 (January 2001): 245–49. http://dx.doi.org/10.1021/jf0008902.

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25

Laohakunjit, Natta, and Athapol Noomhorm. "Supercritical carbon dioxide extraction of 2-acetyl-1-pyrroline and volatile components from pandan leaves." Flavour and Fragrance Journal 19, no. 3 (April 27, 2004): 251–59. http://dx.doi.org/10.1002/ffj.1297.

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26

Routray, Winny, and Kalpana Rayaguru. "2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products." Food Reviews International 34, no. 6 (July 27, 2017): 539–65. http://dx.doi.org/10.1080/87559129.2017.1347672.

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27

Jakparnevirus, Sompong, Dudsadee Uttapap, Chureerat Puttanlek, and Vilai Rungsardthong. "Effect of acylating agents on the production of 2-acetyl-1-pyrroline by Acremonium nigricans." Journal of Biotechnology 136 (October 2008): S343—S344. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1986.

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28

Wongsadee, Thippharak, Savitri Vatanyoopaisarn, Vilai Rungsardthong, Benjawan Thumthanaruk, Chureerat Puttanlek, Dudsadee Uttapap, and Nuanchawee Wetprasit. "Effect of polyamine on growth, intermediates and 2‐acetyl‐1‐pyrroline formation by Aspergillus awamori." Flavour and Fragrance Journal 36, no. 3 (February 2, 2021): 395–403. http://dx.doi.org/10.1002/ffj.3651.

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29

Kaikavoosi, Kayghobad, Trupti D. Kad, Rahul L. Zanan, and Altafhusain B. Nadaf. "2-Acetyl-1-Pyrroline Augmentation in Scented indica Rice (Oryza sativa L.) Varieties Through Δ1-Pyrroline-5-Carboxylate Synthetase (P5CS) Gene Transformation." Applied Biochemistry and Biotechnology 177, no. 7 (September 4, 2015): 1466–79. http://dx.doi.org/10.1007/s12010-015-1827-4.

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30

Romanczyk, Leo J., Craig A. McClelland, Laurie S. Post, and W. Martin Aitken. "Formation of 2-Acetyl-1-pyrroline by Several Bacillus cereus Strains Isolated from Cocoa Fermentation Boxes." Journal of Agricultural and Food Chemistry 43, no. 2 (February 1995): 469–75. http://dx.doi.org/10.1021/jf00050a040.

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31

Mo, Zhaowen, Shun Lei, Umair Ashraf, Imran Khan, Yuan Li, Shenggang Pan, Meiyang Duan, Hua Tian, and Xiangru Tang. "Silicon fertilization modulates 2-acetyl-1-pyrroline content, yield formation and grain quality of aromatic rice." Journal of Cereal Science 75 (May 2017): 17–24. http://dx.doi.org/10.1016/j.jcs.2017.03.014.

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32

Huang, Tzou-Chi, Yi-Wen Huang, Hui-Ju Hung, Chi-Tang Ho, and Mei-Li Wu. "δ1-Pyrroline-5-carboxylic Acid Formed by Proline Dehydrogenase from theBacillus subtilisssp. natto Expressed inEscherichia colias a Precursor for 2-Acetyl-1-pyrroline." Journal of Agricultural and Food Chemistry 55, no. 13 (June 2007): 5097–102. http://dx.doi.org/10.1021/jf0700576.

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33

Hien, Nguyen Loc, Tadashi Yoshihashi, Wakil Ahmad Sarhadi, and Yutaka Hirata. "Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties." Plant Production Science 9, no. 3 (January 2006): 294–97. http://dx.doi.org/10.1626/pps.9.294.

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34

YOSHIHASHI, Tadashi, Thi Thu Huong NGUYEN, and Nobuyuki KABAKI. "Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety, Khao Dawk Mali 105." Japan Agricultural Research Quarterly: JARQ 38, no. 2 (2004): 105–9. http://dx.doi.org/10.6090/jarq.38.105.

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35

Wongpornchai, Sugunya, Tinakorn Sriseadka, and Suppachai Choonvisase. "Identification and Quantitation of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Bread Flowers (Vallaris glabraKtze)." Journal of Agricultural and Food Chemistry 51, no. 2 (January 2003): 457–62. http://dx.doi.org/10.1021/jf025856x.

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36

Starkenmann, Christian, Yvan Niclass, Basile Vuichoud, Sebastien Schweizer, and Xiu-feng He. "Occurrence of 2-Acetyl-1-pyrroline and Its Nonvolatile Precursors in Celtuce (Lactuca sativa L. var. augustana)." Journal of Agricultural and Food Chemistry 67, no. 42 (October 10, 2019): 11710–17. http://dx.doi.org/10.1021/acs.jafc.9b05434.

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37

Wu, Mei-Li, Kuo-Lung Chou, Chi-Ruei Wu, Jian-Kai Chen, and Tzou-Chi Huang. "Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine maxL.)." Journal of Food Science 74, no. 5 (June 2009): S192—S197. http://dx.doi.org/10.1111/j.1750-3841.2009.01166.x.

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38

REN, Y. "IRRIGATION AND NITROGEN MANAGEMENT PRACTICES AFFECT GRAIN YIELD AND 2-ACETYL-1-PYRROLINE CONTENT IN AROMATIC RICE." Applied Ecology and Environmental Research 15, no. 4 (2017): 1447–60. http://dx.doi.org/10.15666/aeer/1504_14471460.

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39

Lee, Young-Sang, Yejin Oh, Tae-Hyung Kim, and Yoo-Hyun Cho. "Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS." Food Science & Nutrition 7, no. 1 (December 3, 2018): 266–72. http://dx.doi.org/10.1002/fsn3.879.

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40

Fang, Ming-Chih, and Keith R. Cadwallader. "Stabilization of the Potent Odorant 2-Acetyl-1-pyrroline and Structural Analogues by Complexation with Zinc Halides." Journal of Agricultural and Food Chemistry 62, no. 35 (August 22, 2014): 8808–13. http://dx.doi.org/10.1021/jf5020186.

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41

Bergman, C. J., J. T. Delgado, R. Bryant, C. Grimm, K. R. Cadwallader, and B. D. Webb. "Rapid Gas Chromatographic Technique for Quantifying 2-Acetyl-1-Pyrroline and Hexanal in Rice (Oryza sativa, L.)." Cereal Chemistry Journal 77, no. 4 (July 2000): 454–58. http://dx.doi.org/10.1094/cchem.2000.77.4.454.

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42

Deshmukh, Yogita, Puja Khare, D. D. Patra, and Altafhusain B. Nadaf. "HS-SPME-GC-FID method for detection and quantification ofBacillus cereusATCC 10702 mediated 2-acetyl-1-pyrroline." Biotechnology Progress 30, no. 6 (September 29, 2014): 1356–63. http://dx.doi.org/10.1002/btpr.1989.

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43

Huang, Tzou-Chi, Chia-Shih Teng, Jia-Lin Chang, Hui-Su Chuang, Chi-Tang Ho, and Mei-Li Wu. "Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ1-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativaL.) Callus." Journal of Agricultural and Food Chemistry 56, no. 16 (August 2008): 7399–404. http://dx.doi.org/10.1021/jf8011739.

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44

Mo, Zhaowen, Jinxia Huang, Di Xiao, Umair Ashraf, Meiyang Duan, Shenggang Pan, Hua Tian, Lizhong Xiao, Keyou Zhong, and Xiangru Tang. "Supplementation of 2-Ap, Zn and La Improves 2-Acetyl-1-Pyrroline Concentrations in Detached Aromatic Rice Panicles In Vitro." PLOS ONE 11, no. 2 (February 24, 2016): e0149523. http://dx.doi.org/10.1371/journal.pone.0149523.

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45

Hofmann, Thomas, and Peter Schieberle. "2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine." Journal of Agricultural and Food Chemistry 46, no. 6 (June 1998): 2270–77. http://dx.doi.org/10.1021/jf970990g.

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46

Deblander, Jurgen, Sam Van Aeken, An Adams, Norbert De Kimpe, and Kourosch Abbaspour Tehrani. "New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine." Food Chemistry 168 (February 2015): 327–31. http://dx.doi.org/10.1016/j.foodchem.2014.07.088.

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47

Favino, Tito Fabrizio, Giovanni Fronza, Claudio Fuganti, Daniela Fuganti, Piero Grasselli, and Andrea Mele. "Penicillin Acylase-Mediated Synthesis of 2-Acetyl-1-pyrroline and of 2-Propionyl-1-pyrroline, Key Roast-Smelling Odorants in Food. Inclusion Complexes with β-Cyclodextrin and Their NMR and MS Characterization." Journal of Organic Chemistry 61, no. 25 (January 1996): 8975–79. http://dx.doi.org/10.1021/jo961474c.

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48

Lei, S. "Exogenous application of mixed micro-nutrients improves yield, quality, and 2-acetyl-1-pyrroline contents in fragrant rice." Applied Ecology and Environmental Research 15, no. 3 (2017): 1097–109. http://dx.doi.org/10.15666/aeer/1503_10971109.

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49

Yoshihashi, Tadashi, Nguyen Thi Thu Huong, Vipa Surojanametakul, Patcharee Tungtrakul, and Warunee Varanyanond. "Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105." Journal of Food Science 70, no. 1 (January 2005): S34—S37. http://dx.doi.org/10.1111/j.1365-2621.2005.tb09061.x.

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50

Jost, Tobias, Thomas Heymann, and Marcus A. Glomb. "Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS." Journal of Agricultural and Food Chemistry 67, no. 10 (February 27, 2019): 3046–54. http://dx.doi.org/10.1021/acs.jafc.9b00220.

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