Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)

The aroma impact compound, 2-acetyl-1-pyrroline (2AP), has been identified for the first time in headspace of fresh bread flowers (Vallaris glabra Ktze) in which volatile components were extracted by solid-phase microextraction (SPME) at room temperature prior to analysis by gas chromatography-mass...

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Main Authors: Wongpornchai S., Sriseadka T., Choonvisase S.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-0037438787&partnerID=40&md5=c242b66047daf0abbe92b0e4289a649b
http://www.ncbi.nlm.nih.gov/pubmed/12517110
http://cmuir.cmu.ac.th/handle/6653943832/6152
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-61522014-08-30T03:23:53Z Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze) Wongpornchai S. Sriseadka T. Choonvisase S. The aroma impact compound, 2-acetyl-1-pyrroline (2AP), has been identified for the first time in headspace of fresh bread flowers (Vallaris glabra Ktze) in which volatile components were extracted by solid-phase microextraction (SPME) at room temperature prior to analysis by gas chromatography-mass spectrometry. A total of 50 volatiles were detected. Among these, 23 volatiles were identified, predominantly in a group of terpenes. More volatiles were found in the extract of fresh bread flowers obtained by continuous steam distillation and solvent extraction (SDS). Of the 40 volatiles identified, the additional components were mainly straight-chain saturated hydrocarbons. 2AP was found in the extracts obtained by both SPME (0.37%) and SDS (2.71% relative proportion). Quantitative analyses of 2AP in bread flowers and other plant materials were performed by solvent extraction employing acidic solutions and capillary GC with flame ionization detection. The highest concentration of 2AP was found in dried flowers of V. glabra at 26.1 mg/kg. By comparison with other plant sources, fresh leaves of Pandanus amaryllifolius Roxb contain 2AP at 10.3 mg/kg and Thai fragrant rice, Khao Dawk Mali 105, at 3.0 mg/kg. 2014-08-30T03:23:53Z 2014-08-30T03:23:53Z 2003 Article 00218561 10.1021/jf025856x 12517110 JAFCA http://www.scopus.com/inward/record.url?eid=2-s2.0-0037438787&partnerID=40&md5=c242b66047daf0abbe92b0e4289a649b http://www.ncbi.nlm.nih.gov/pubmed/12517110 http://cmuir.cmu.ac.th/handle/6653943832/6152 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The aroma impact compound, 2-acetyl-1-pyrroline (2AP), has been identified for the first time in headspace of fresh bread flowers (Vallaris glabra Ktze) in which volatile components were extracted by solid-phase microextraction (SPME) at room temperature prior to analysis by gas chromatography-mass spectrometry. A total of 50 volatiles were detected. Among these, 23 volatiles were identified, predominantly in a group of terpenes. More volatiles were found in the extract of fresh bread flowers obtained by continuous steam distillation and solvent extraction (SDS). Of the 40 volatiles identified, the additional components were mainly straight-chain saturated hydrocarbons. 2AP was found in the extracts obtained by both SPME (0.37%) and SDS (2.71% relative proportion). Quantitative analyses of 2AP in bread flowers and other plant materials were performed by solvent extraction employing acidic solutions and capillary GC with flame ionization detection. The highest concentration of 2AP was found in dried flowers of V. glabra at 26.1 mg/kg. By comparison with other plant sources, fresh leaves of Pandanus amaryllifolius Roxb contain 2AP at 10.3 mg/kg and Thai fragrant rice, Khao Dawk Mali 105, at 3.0 mg/kg.
format Article
author Wongpornchai S.
Sriseadka T.
Choonvisase S.
spellingShingle Wongpornchai S.
Sriseadka T.
Choonvisase S.
Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
author_facet Wongpornchai S.
Sriseadka T.
Choonvisase S.
author_sort Wongpornchai S.
title Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
title_short Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
title_full Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
title_fullStr Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
title_full_unstemmed Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)
title_sort identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (vallaris glabra ktze)
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-0037438787&partnerID=40&md5=c242b66047daf0abbe92b0e4289a649b
http://www.ncbi.nlm.nih.gov/pubmed/12517110
http://cmuir.cmu.ac.th/handle/6653943832/6152
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