FORMATION OF 2-ACETYL-1-PYRROLINE AND OTHER IMPORTANT FLAVOR COMPOUNDS IN WHEAT BREAD CRUST

被引：0
|
作者：
SCHIEBERLE, P
机构：
来源：
ACS SYMPOSIUM SERIES | 1989年 / 409卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：268 / 275
页数：8
相关论文
共 50 条
  • [21] Selenium applications enhance 2-acetyl-1-pyrroline biosynthesis and yield formation of fragrant rice
    Luo, Haowen
    He, Longxin
    Lai, Rifang
    Liu, Jinhai
    Xing, Pipeng
    Tang, Xiangru
    AGRONOMY JOURNAL, 2021, 113 (01) : 250 - 260
  • [22] Analysis of 2-Acetyl-1-Pyrroline in Rice by HSSE/GC/MS
    Grimm, Casey C.
    Champagne, Elaine T.
    Lloyd, Steven W.
    Easson, Michael
    Condon, Brian
    McClung, Anna
    CEREAL CHEMISTRY, 2011, 88 (03) : 271 - 277
  • [23] Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects
    Yin, Shuting
    Mu, Xueyao
    Jiang, Ruohan
    Liu, Yongguo
    Sun, Baoguo
    Tian, Hongyu
    Liang, Sen
    FOOD REVIEWS INTERNATIONAL, 2024, 40 (09) : 2810 - 2826
  • [24] Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
    Wei, Xuan
    Handoko, Dody D.
    Pather, Leela
    Methven, Lisa
    Elmore, J. Stephen
    FOOD CHEMISTRY, 2017, 232 : 531 - 544
  • [25] Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate
    Poonlaphdecha, Janchai
    Gantet, Pascal
    Maraval, Isabelle
    Sauvage, Francois-Xavier
    Menut, Chantal
    Morere, Alain
    Boulanger, Renaud
    Wuest, Matthias
    Gunata, Ziya
    FOOD CHEMISTRY, 2016, 197 : 965 - 971
  • [26] Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking
    Xu, Dan
    Xi, Jinzhong
    Jin, Yamei
    Wu, Fengfeng
    Xu, Xueming
    Zhao, Qiyan
    INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2024, 37
  • [27] 2-Acetyl-1-pyrroline, a contributor to cereal and feinty aromas in Scotch whisky
    Conner, John
    Jack, Frances
    Walker, David
    DISTILLED SPIRITS: NEW HORIZONS: ENERGY, ENVIRONMENTAL AND ENLIGHTENMENT, 2010, : 263 - 268
  • [28] 2-acetyl-1-pyrroline - Key aroma compound in Mediterranean dried sausages
    Stahnke, LH
    FRONTIERS OF FLAVOUR SCIENCE, 2000, : 361 - 365
  • [29] Physiological traits and 2-acetyl-1-pyrroline development of aromatic coconut fruit
    Krisanapook, K.
    Jaroonchon, N.
    Imsabai, W.
    XXIX INTERNATIONAL HORTICULTURAL CONGRESS ON HORTICULTURE:SUSTAINING LIVES,LIVELIHOODS AND LANDSCAPES (IHC2014): INTERNATIONAL SYMPOSIUM ON IMPACT OF ASIA-PACIFIC HORTICULTURE - RESOURCES, TECHNOLOGY AND SOCIAL WELFARE, 2016, 1129 : 79 - 84
  • [30] The Genetics of Pandan-Like Fragrance, 2-Acetyl-1-Pyrroline, in Crops
    Somta, Prakit
    Kuswanto, Kuswanto
    Srinives, Peerasak
    AGRIVITA, 2019, 41 (01): : 10 - 22
12345