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United States Department of Agriculture

Agricultural Research Service

Title: Development of a Rapid Method for Quantification of 2-Acetyl-1-Pyrroline

Authors
item Bergman, Christine
item Cadwallader, K - MISSISSIPI STATE UNIV
item Webb, Bill

Submitted to: Experiment Station Bulletins
Publication Type: Experiment Station
Publication Acceptance Date: May 1, 1999
Publication Date: N/A

Technical Abstract: Domestic consumption of aromatic rice continues to increase in the US. Currently there are roughly 200,000 MT of milled Thai aromatic rice imported annually which is equivalent to about 140,000 acres of US production. Efforts are being made to develop US aromatic rice cultivars that will be comparable to imported varieties. The aromatic compound 2- acetyl-1-pyrroline (2-AP) reportedly is the primary component of the popcorn like smell of aromatic rice. Previous reports of methods developed to quantify 2-AP in rice required a large sample size and included a lengthy extraction procedure. A faster extraction procedure, using less than 1 g of rice, followed by separation via gas chromatography (GC) is now available and being used by the USDA Rice Quality Lab to screen breeding nursery samples. The primary component of aromatic rice aroma can be measured using a rapid extraction procedure combined with gas chromatography separation.

Last Modified: 8/21/2014
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