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Items: 1 to 20 of 76

2.

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.

Deblander J, Van Aeken S, Adams A, De Kimpe N, Abbaspour Tehrani K.

Food Chem. 2015 Feb 1;168:327-31. doi: 10.1016/j.foodchem.2014.07.088. Epub 2014 Jul 23.

PMID:
25172717
4.

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review.

Wakte K, Zanan R, Hinge V, Khandagale K, Nadaf A, Henry R.

J Sci Food Agric. 2017 Jan;97(2):384-395. doi: 10.1002/jsfa.7875. Epub 2016 Jul 26. Review.

PMID:
27376959
5.

Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice.

Mahatheeranont S, Keawsa-Ard S, Dumri K.

J Agric Food Chem. 2001 Feb;49(2):773-9.

PMID:
11262027
6.

Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.

Fang MC, Cadwallader KR.

J Agric Food Chem. 2014 Sep 3;62(35):8808-13. doi: 10.1021/jf5020186. Epub 2014 Aug 22.

PMID:
25147956
7.

Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.

Jezussek M, Juliano BO, Schieberle P.

J Agric Food Chem. 2002 Feb 27;50(5):1101-5.

PMID:
11853489
8.

Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.

Davidek T, Festring D, Dufossé T, Novotny O, Blank I.

J Agric Food Chem. 2013 Oct 30;61(43):10215-9. doi: 10.1021/jf4004237. Epub 2013 May 8.

PMID:
23621440
9.

Characterization of volatile aroma compounds in cooked black rice.

Yang DS, Lee KS, Jeong OY, Kim KJ, Kays SJ.

J Agric Food Chem. 2008 Jan 9;56(1):235-40. Epub 2007 Dec 15.

PMID:
18081248
10.

Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

Thomas C, Mercier F, Tournayre P, Martin JL, Berdagué JL.

Food Chem. 2015 Apr 15;173:790-5. doi: 10.1016/j.foodchem.2014.10.078. Epub 2014 Oct 22.

PMID:
25466091
11.
12.

The formation of pyrroline and tetrahydropyridine rings in amino acids catalyzed by pyrrolysine synthase (PylD).

Quitterer F, Beck P, Bacher A, Groll M.

Angew Chem Int Ed Engl. 2014 Jul 28;53(31):8150-3. doi: 10.1002/anie.201402595. Epub 2014 Jun 10.

PMID:
24916332
13.

Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze).

Wongpornchai S, Sriseadka T, Choonvisase S.

J Agric Food Chem. 2003 Jan 15;51(2):457-62.

PMID:
12517110
14.

Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus.

Huang TC, Teng CS, Chang JL, Chuang HS, Ho CT, Wu ML.

J Agric Food Chem. 2008 Aug 27;56(16):7399-404. doi: 10.1021/jf8011739. Epub 2008 Aug 5.

PMID:
18680302
15.

Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate.

Poonlaphdecha J, Gantet P, Maraval I, Sauvage FX, Menut C, Morère A, Boulanger R, Wüst M, Gunata Z.

Food Chem. 2016 Apr 15;197(Pt A):965-71. doi: 10.1016/j.foodchem.2015.11.060. Epub 2015 Nov 14.

PMID:
26617041
16.
17.

[Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry].

Ying X, Xu X, Chen M, Ouyang Y, Zhu Z, Min J.

Se Pu. 2010 Aug;28(8):782-5. Chinese.

PMID:
21261047
18.

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Steinhaus P, Schieberle P.

J Agric Food Chem. 2007 Jul 25;55(15):6262-9. Epub 2007 Jun 30.

PMID:
17602655
20.

Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.).

Wu ML, Chou KL, Wu CR, Chen JK, Huang TC.

J Food Sci. 2009 Jun;74(5):S192-7. doi: 10.1111/j.1750-3841.2009.01166.x.

PMID:
19646056

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