Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 773-779

  Mahatheeranont, Sugunya ^a   Keawsa ard, Sukanya ^a   Dumri, Kanchana ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

2 Acetyl 1 pyrroline; Gas chromatography mass spectrometry (GC MS); Khao Dawk Mali 105 rice

Indexed keywords

2 ACETYL 1 PYRROLINE; 2-ACETYL-1-PYRROLINE; AMINE; FLAVORING AGENT; PYRROLE DERIVATIVE; PYRROLINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; EXTRACTION; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; RICE; SURFACE PROPERTY; THAILAND;

CAPILLARITY; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; ORYZA SATIVA; PYRROLES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 0035114945     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000885y     Document Type: Article

References (12)

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