Effect of Storage Conditions on 2–Acetyl-1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105 |
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| Authors: | Tadashi Yoshihashi Nguyen Thi Thu Huong Vipa Surojanametakul Patcharee Tungtrakul Warunee Varanyanond |
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| Affiliation: | Author Yoshihashi is with Food Science and Technology Div., Japan Intl. Research Center for Agricultural Sciences, 1–1 Ohwashi, Tsukuba, Ibaraki 305–8686 Japan. Author Huong is with College of Bioresource Sciences, Nihon Univ., Fujisawa, Kanagawa Japan. Authors Surojanametakul, Tungtrakul, and Varanyanond are with Inst. of Food Research and Product Development, Kasetsart Univ., Kasetsart, Bangkok, Thailand. Direct inquiries to author Yoshihashi (E-mail: ). |
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| Abstract: | ABSTRACT: The effect of package and temperature on 2–acetyl-1–pyrroline content in milled aromatic rice during storage was investigated. 2 -Acetyl-1 -pyrroline content was decreased faster at higher storage temperature. However, fat acidity of rice was increased during storage and inversely correlated with 2–acetyl-1–pyrroline content at an early stage of storage. The difference in 2–acetyl-1 -pyrroline recovery from the samples, which were extracted with ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2–acetyl-1–pyrroline may occur in aromatic rice. These results suggested that the biosynthesis of 2–acetyl-1 -pyrroline before starch structure formation in rice kernel could play a key role in the aroma quality of aromatic rice. |
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| Keywords: | aromatic rice 2–acetyl-1–pyrroline gc-ms-sim storage fat acidity |
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