Is there a second fragrance gene in rice?FITZGERALD, Melissa A; RUARAIDH SACKVILLE HAMILTON, N; CALINGACION, Mariafe N et al.Plant biotechnology journal (Print). 2008, Vol 6, Num 4, pp 416-423, issn 1467-7644, 8 p.Article

δ¹-Pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrrolineHUANG, Tzou-Chi; HUANG, Yi-Wen; HUNG, Hui-Ju et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 13, pp 5097-5102, issn 0021-8561, 6 p.Article

Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, Khao Dawk Mali 105YOSHIHASHI, Tadashi; NGUYEN THI THU HUONG; SUROJANAMETAKUL, Vipa et al.Journal of food science. 2005, Vol 70, Num 1, pp S34-S37, issn 0022-1147Article

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom TissueGROSSHAUSER, Sonja; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 16, pp 3804-3813, issn 0021-8561, 10 p.Article

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced ThereofCHETSCHIK, Irene; GRANVOGL, Michael; SCHIEBERLE, Peter et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 10237-10243, issn 0021-8561, 7 p.Article

Biosynthetic Mechanism of 2-Acetyl-1-pyrroline and Its Relationship with Δ¹-Pyrroline-5-carboxylic Acid and Methylglyoxal in Aromatic Rice (Oryza sativa L.) CallusHUANG, Tzou-Chi; TENG, Chia-Shih; CHANG, Jia-Lin et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 7399-7404, issn 0021-8561, 6 p.Article

Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine max L.)WU, Mei-Li; CHOU, Kuo-Lung; WU, Chi-Ruei et al.Journal of food science. 2009, Vol 74, Num 5, issn 0022-1147, S192-S197Article

Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensorLAGUERRE, Mickaël; MESTRES, Christian; DAVRIEUX, Fabrice et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 4, pp 1077-1083, issn 0021-8561, 7 p.Article

An improved method for quantification of 2-acetyl-1-pyrroline, a Popcorn-like aroma, in aromatic rice by high-resolution gas chromatography/mass spectrometry/selected ion monitoringTANCHOTIKUL, U; HSIEH, T. C.-Y.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 5, pp 944-947, issn 0021-8561Article

Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius RoxbWAKTE, Kantilal V; THENGANE, Ratnakar J; JAWALI, Narendra et al.Food chemistry. 2010, Vol 121, Num 2, pp 595-600, issn 0308-8146, 6 p.Article

Characterization of Volatile Aroma Compounds in Cooked Black RiceDONG SIK YANG; LEE, Kyu-Seong; JEONG, O-Young et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 1, pp 235-240, issn 0021-8561, 6 p.Article

In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-prolineTHIMMARAJU, R; BHAGYALAKSHMI, N; NARAYAN, M. S et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 15, pp 2527-2534, issn 0022-5142, 8 p.Article

Effect of Timing and Duration of Salt Treatment during Growth of a Fragrant Rice Variety on Yield and 2-Acetyl-1-pyrroline, Proline, and GABA LevelsPOONLAPHDECHA, Janchai; MARAVAL, Isabelle; ROQUES, Sandrine et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 15, pp 3824-3830, issn 0021-8561, 7 p.Article

Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust AromaMOSKOWITZ, Marlene R; QING BIN; ELIAS, Ryan J et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 45, pp 11245-11252, issn 0021-8561, 8 p.Article

Deficiency in the amino aldehyde dehydrogenase encoded by GmAMADH2, the homologue of rice Os2AP, enhances 2-acetyl-1-pyrroline biosynthesis in soybeans (Glycine max L.)ARIKIT, Siwaret; YOSHIHASHI, Tadashi; WANCHANA, Samart et al.Plant biotechnology journal (Print). 2011, Vol 9, Num 1, pp 75-87, issn 1467-7644, 13 p.Article

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. 'Tonda Gentile') Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)KIEFL, Johannes; POLLNER, Gwendola; SCHIEBERLE, Peter et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 22, pp 5226-5235, issn 0021-8561, 10 p.Article

Sensory test for aroma and quantitative analysis of 2-acetyl-1-pyrroline in asian aromatic rice varietiesNGUYEN LOC HIEN; YOSHIHASHI, Tadashi; SARHADI, Wakil Ahmad et al.Plant production science. 2006, Vol 9, Num 3, pp 294-297, issn 1343-943X, 4 p.Article

Characterisation of the key odorants in a squid broth (Illex argentinus)CARRASCON, Vanesa; ESCUDERO, Ana; FERREIRA, Vicente et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 2, pp 656-662, issn 0023-6438, 7 p.Article

The fgr gene responsible for rice fragrance was restricted within 69 kbSAIHUA CHEN; JUAN WU; YI YANG et al.Plant science (Limerick). 2006, Vol 171, Num 4, pp 505-514, issn 0168-9452, 10 p.Article

Variation of 2-acetyl-1-pyrroline concentration in aromatic rice grains collected in the same region in Jjapan and factors affecting its concentrationITANI, Tomio; TAMAKI, Masahiko; HAYATA, Yasuyoshi et al.Plant production science. 2004, Vol 7, Num 2, pp 178-183, issn 1343-943X, 6 p.Article

Mousy off-flavor of wine: Precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176COSTELLO, Peter J; HENSCHKE, Paul A.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 24, pp 7079-7087, issn 0021-8561, 9 p.Article

Characterization of Aroma and Agronomic Traits in Afghan Native Rice CultivarsWAKIL AHMAD SARHADI; OOKAWA, Taiichiro; YOSHIHASHI, Tadashi et al.Plant production science. 2009, Vol 12, Num 1, pp 63-69, issn 1343-943X, 7 p.Article

Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105WONGPORNCHAI, Sugunya; DUMRI, Kanchana; JONGKAEWWATTANA, Sakda et al.Food chemistry. 2004, Vol 87, Num 3, pp 407-414, issn 0308-8146, 8 p.Article

Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown riceMAHATHEERANONT, Sugunya; KEAWSA-ARD, Sukanya; DUMRI, Kanchana et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 2, pp 773-779, issn 0021-8561Article

Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MSGRIMM, Casey C; BERGMAN, Christine; DELGADO, Janis T et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 1, pp 245-249, issn 0021-8561Article