Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour.

Xuan Wei, Dody D Handoko, Leela Pather, Lisa Methven, J Stephen Elmore

Food chemistry 2017 Oct 01

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The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Xuan Wei, Dody D Handoko, Leela Pather, Lisa Methven, J Stephen Elmore. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food chemistry. 2017 Oct 01;232:531-544