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首页> 外文期刊>Journal of the Science of Food and Agriculture >Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review
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Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review

机译：2-三十三年的2-乙酰-1-吡咯啉，一种有气味的米（Oryza Sativa L.）中的主要Basmati芳香化合物：状态审查

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摘要

Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2-acetyl-1-pyrroline (2AP) was discovered very late, in 1982. Buttery and co-workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. (c) 2016 Society of Chemical Industry
机译：米饭是大约30亿人的主食，其中大多数在亚洲，占全球米消费的90％。芳香率在数百年的非芳族水稻上是优选的。由于他们独特的香气和质量，他们在国家和国际市场上具有优质的价值。许多研究人员参与鉴定20世纪芳香米中令人愉快的香气负责的化合物。然而，由于其不稳定的性质，1982年被发现了2-乙酰基-1-吡咯啉（2AP），1982年被发现。黄油和同事发现2AP是赋予Basmati和其他有气味的水稻品种令人愉悦的香气的主要化合物。从那时起，已经在所有香米（Oryza Sativa L.）品种和各种植物，动物，真菌，细菌和各种食品中鉴定了2AP。本文详细介绍了在生活系统中的2AP生化和遗传方面。在体内植物系统中的合成位点，植物系统中的储存和稳定性感兴趣。该化合物需要更多的研究稳定性以促进用作食品添加剂。 （c）2016化学工业协会

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