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Thirty‐three years of 2‐acetyl‐1‐pyrroline, a principal basmati aroma compound in scented rice ( Oryza sativa L.): a status review
Author(s) -
Wakte Kantilal,
Zanan Rahul,
Hinge Vidya,
Khandagale Kiran,
Nadaf Altafhusain,
Henry Robert
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7875
Subject(s) - aromatic rice , aroma , oryza sativa , aroma compound , microbiology and biotechnology , staple food , biology , food science , agriculture , biochemistry , gene , ecology
Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non‐aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2‐acetyl‐1‐pyrroline ( 2AP ) was discovered very late, in 1982. Buttery and co‐workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice ( Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry