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2-acetyl-1-pyrroline

 
National Institutes of Health

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Highly Cited
2015
Highly Cited
2015
BackgroundFragrant rice, including Thai jasmine and Indian basmati varieties, is highly valued by consumers globally. 2-acetyl-1… Expand
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2009
2009
2-Acetyl-1-pyrroline (2-AP) was identified as an important aroma compound of aromatic vegetable soybean. The level of 2-AP in 6… Expand
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Highly Cited
2008
Highly Cited
2008
In rice (Oryza sativa), the presence of a dominant Badh2 allele encoding betaine aldehyde dehydrogenase (BADH2) inhibits the… Expand
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Highly Cited
2008
Highly Cited
2008
BackgroundAromatic rice is popular worldwide because of its characteristic fragrance. Genetic studies and physical fine mapping… Expand
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Highly Cited
2008
Highly Cited
2008
2-Acetyl-1-pyrroline (2-AP) was identified as the major flavor compound in aromatic rice varieties Tainung 71 and 72. In order to… Expand
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Highly Cited
2005
Highly Cited
2005
The flavour or fragrance of basmati and jasmine rice is associated with the presence of 2-acetyl-1-pyrroline. A recessive gene… Expand
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Highly Cited
2004
Highly Cited
2004
It has been stated that the quality of the aromatic rice variety, Khao Dawk Mali 105 is influenced by the environment of the… Expand
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Highly Cited
2003
Highly Cited
2003
The aroma impact compound, 2-acetyl-1-pyrroline (2AP), has been identified for the first time in headspace of fresh bread flowers… Expand
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Highly Cited
2002
Highly Cited
2002
The biological formation of a potent flavor compound, 2-acetyl-1-pyrroline, in the aromatic rice variety (Khao Dawk Mali 105) was… Expand
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Highly Cited
2001
Highly Cited
2001
Solid phase microextraction (SPME) is used to collect and concentrate the compounds in the headspace of rice. This research… Expand
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