ABSTRACTThe “popcorn” like aroma was identified as 2‐acetyl‐l‐pyrroline. Cooked Delia white rice contained almost 300 ng 2‐acetyl‐1‐pyrroline per g (dry weight) rice, while cooked Lemont white rice (nonaromatic cultivar) contained 4 ng per g (dry weight). Delia white rice contained almost four times more 2‐acetyl‐l‐pyrroline as the average (73 ppb) in two batches of Jasmine white rice imported from Thailand an
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