Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline

Abstract 2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain greater understanding its contribution in both and non-fragrant rice, sensory profiling was conducted with trained panel examine properties six boiled samples, three varieties. The intensity popcorn note an orthonasal odour, retronasal flavour after-effect significantly higher than rice. However, panellists could not differentiate these attributes between different 2-AP extracted from samples by headspace solid-phase microextraction quantified gas chromatography–mass spectrometry. below limits quantitation varieties; however, chromatography–olfactometry indicated presence raw