Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review

Journal of the Science of Food and Agriculture

Volumn 97, Issue 2, 2017, Pages 384-395

  Wakte, Kantilal ^a   Zanan, Rahul ^a   Hinge, Vidya ^a   Khandagale, Kiran ^a   Nadaf, Altafhusain ^a   Henry, Robert ^b  

^a UNIVERSITY OF PUNE   (India)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

2 acetyl 1 pyrroline (2AP); betaine aldehyde dehydrogenase 2 (BADH2); biosynthesis; scented rice

Indexed keywords

2-ACETYL-1-PYRROLINE; FRAGRANCE; PYRROLE DERIVATIVE;

ANIMAL; FOOD GRAIN; GENETICS; HUMAN; METABOLISM; ORYZA; PLANT GENE; SPECIES DIFFERENCE;

ANIMALS; EDIBLE GRAIN; GENES, PLANT; HUMANS; ODORANTS; ORYZA; PYRROLES; SPECIES SPECIFICITY;

EID: 84994667603     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7875     Document Type: Review

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