2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products

Food Reviews International

Volumn 34, Issue 6, 2018, Pages 539-565

  Routray, Winny ^a   Rayaguru, Kalpana ^b  

^a Memorial University   (Canada)

^b ORISSA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

2 Acetyl 1 pyrroline; aroma; aromatic rice; extraction; synthesis

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; EXTRACTION; FLAVOR COMPOUNDS; FOOD STORAGE; ODORS; PROCESSING; SYNTHESIS (CHEMICAL);

2-ACETYL-1-PYRROLINE; AROMA; AROMA COMPONENTS; AROMATIC RICE; COOKING METHODS; GENETIC PARAMETERS; POSTHARVEST PROCESSING; PROCESSING METHOD;

THERMAL PROCESSING (FOODS);

EID: 85055248957     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2017.1347672     Document Type: Review

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