Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline

Wei, X., Sun, Q., Methven, L. and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2020) Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chemistry, 339. 128077. ISSN 0308-8146 doi: 10.1016/j.foodchem.2020.128077

Abstract/Summary

2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography–mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography–olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/92780
Identification Number/DOI	10.1016/j.foodchem.2020.128077
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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