The correlation between 2-acetyl-1-pyrroline content, biological compounds and molecular characterization to the aroma intensities of Thai local rice

Journal of Oleo Science

Volumn 67, Issue 7, 2018, Pages 893-904

  Sansenya, Sompong ^a   Hua, Yanling ^b   Chumanee, Saowapa ^c  

^a RAJAMANGALA UNIVERSITY OF TECHNOLOGY THANYABURI   (Thailand)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^c PHETCHABUN RAJABHAT UNIVERSITY   (Thailand)

Author keywords

2 acetyl 1 pyrroline; Aroma compound; Local rice cultivars; Proline content

Indexed keywords

ODORS; VOLATILE ORGANIC COMPOUNDS;

2-ACETYL-1-PYRROLINE; AROMA COMPOUNDS; BIOLOGICAL COMPOUNDS; ENVIRONMENTAL STRESS; MOLECULAR CHARACTERIZATION; PROLINE CONTENT; RICE BREEDING PROGRAMS; RICE CULTIVARS;

CULTIVATION;

2-ACETYL-1-PYRROLINE; BENZALDEHYDE DERIVATIVE; FRAGRANCE; ISOVANILLIN; PYRROLE DERIVATIVE; VANILLIN;

CHEMISTRY; CLASSIFICATION; ENVIRONMENTAL EXPOSURE; FOOD QUALITY; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; ORYZA; THAILAND;

BENZALDEHYDES; ENVIRONMENTAL EXPOSURE; FOOD QUALITY; GENOTYPE; ODORANTS; ORYZA; PYRROLES; THAILAND;

EID: 85049449851     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess17238     Document Type: Article

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