2-acetyl-1-pyrroline and furaneol

2-acetyl-1-pyrroline has been researched along with furaneol* in 2 studies

Other Studies

2 other study(ies) available for 2-acetyl-1-pyrroline and furaneol

Article	Year
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food research international (Ottawa, Ont.), 2018, Volume: 106 The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg Topics: Bread; Diet, Gluten-Free; Eragrostis; Flour; Food Analysis; Furans; Gas Chromatography-Mass Spectrometry; Odorants; Oryza; Pyrroles; Reproducibility of Results; Smell; Solid Phase Microextraction; Starch; Triticum; Volatile Organic Compounds	2018
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. Journal of agricultural and food chemistry, 2007, Jul-25, Volume: 55, Issue:15 Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating. Topics: Furans; Hot Temperature; Odorants; Pyrroles; Soy Foods; Volatilization	2007

Article

Year

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.

Food research international (Ottawa, Ont.), 2018, Volume: 106

The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg

Topics: Bread; Diet, Gluten-Free; Eragrostis; Flour; Food Analysis; Furans; Gas Chromatography-Mass Spectrometry; Odorants; Oryza; Pyrroles; Reproducibility of Results; Smell; Solid Phase Microextraction; Starch; Triticum; Volatile Organic Compounds

2018

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

Journal of agricultural and food chemistry, 2007, Jul-25, Volume: 55, Issue:15

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

Topics: Furans; Hot Temperature; Odorants; Pyrroles; Soy Foods; Volatilization

2007