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Cai Y, Pan X, Zhang D, Yuan L, Lao F, Wu J. The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction. Food Res Int 2024; 191:114591. [PMID: 39059892 DOI: 10.1016/j.foodres.2024.114591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 05/27/2024] [Accepted: 06/01/2024] [Indexed: 07/28/2024]
Abstract
Controlling the Maillard reaction may affect the generation of 2-acetyl-1-pyrroline, the key aroma compound in rice. In this study, the kinetics of 2-acetyl-1-pyrroline accumulation in the glucose/proline model system was comprehensively investigated and extra methylglyoxal or glyoxal was added to enhance 2-acetyl-1-pyrroline concentrations during rice cooking. Using the multi-response kinetic modeling to derive kinetic parameters, the formation of glyoxal, as the reactive intermediate, was rate-determining for the overall generation rate of 2-acetyl-1-pyrroline. Besides, although 2-acetyl-1-pyrroline generation was easier to occur with lower activation energy, much higher depletion rates of 2-acetyl-1-pyrrroline at 120 °C and 140 °C led to maximal 2-acetyl-1-pyrroline accumulation at the lower temperature of 100 °C. Furthermore, the inclusion of 0.05 μmol/kg additional methylglyoxal in cooked rice significantly enhanced 2-acetyl-1-pyrroline generation. The work suggested that the development of rice products with superior flavor quality may be achieved by the slight accumulation of intermediates prior to thermal processing.
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Affiliation(s)
- Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agricultural and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, PR China.
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2
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Bennett C, Sriyotai W, Wiratchan S, Semakul N, Mahatheeranont S. Determination of 2-Acetyl-1-pyrroline via a Color-Change Reaction Using Chromium Hexacarbonyl. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123957. [PMID: 35745080 PMCID: PMC9228320 DOI: 10.3390/molecules27123957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/16/2022] [Accepted: 06/18/2022] [Indexed: 11/17/2022]
Abstract
At present, there is no colorimetric method for the quantitation of the aroma compound 2-acetyl-1-pyrroline (2AP). A novel colorimetric method was developed for the determination of 2AP content using chromium hexacarbonyl (Cr(CO)6) as a reagent. The reaction of synthetic 2AP with chromium hexacarbonyl reagent solution in the presence of light produced a green product with an absorption maximum (λmax) at 623 nm. GC–MS was used to confirm the color-change reaction, which showed the loss of 2AP after the addition of Cr(CO)6. This novel method enables facile and cost-effective determination of 2AP in fragrant rice. A comparative analysis of fragrant and nonfragrant rice grain extracts showed that no color-change reaction occurred with the nonfragrant rice sample. A limit of detection (LOD) of 2.00 mg L−1 was determined by method validation with an effective linear concentration ranging from 5.00 to 60.00 mg L−1 of 2AP. The results obtained using the developed colorimetric method were consistent with those obtained by automated static headspace gas chromatography with nitrogen-phosphorus detection (SHS-GC–NPD).
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Affiliation(s)
- Chonlada Bennett
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (C.B.); (W.S.); (S.W.)
| | - Woraprapa Sriyotai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (C.B.); (W.S.); (S.W.)
| | - Sirakorn Wiratchan
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (C.B.); (W.S.); (S.W.)
| | - Natthawat Semakul
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (C.B.); (W.S.); (S.W.)
- Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (N.S.); or (S.M.)
| | - Sugunya Mahatheeranont
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (C.B.); (W.S.); (S.W.)
- Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (N.S.); or (S.M.)
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Mahalapbutr P, Charoenwongpaiboon T, Phongern C, Kongtaworn N, Hannongbua S, Rungrotmongkol T. Molecular encapsulation of a key odor-active 2-acetyl-1-pyrroline in aromatic rice with β-cyclodextrin derivatives. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Yin Y, Cadwallader KR. Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials: Storage stability and flavor application in food. Food Chem 2019; 278:738-743. [DOI: 10.1016/j.foodchem.2018.11.122] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 11/18/2018] [Accepted: 11/27/2018] [Indexed: 11/26/2022]
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5
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Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice. Food Chem 2019; 289:328-339. [PMID: 30955620 DOI: 10.1016/j.foodchem.2019.03.061] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 03/12/2019] [Accepted: 03/12/2019] [Indexed: 01/09/2023]
Abstract
The changes in the bioactive phytochemicals of six cultivars of Thai germinated brown rice (GBR) were monitored in parallel to those of cold plasma-treated GBR (PGBR). After treatment with the optimal plasma conditions, the germination percentage, root length, and seedling height measurements of the most sensitive rice cultivar increased by 84%, 57%, and 69%, respectively. For all of the rice cultivars, there were no significant differences in the antioxidant activities of the GBRs and PGBRs. Conversely, higher contents of γ-oryzanols were observed in the PGBR group than in the GBR group during the 2-day germination period. Certain cultivars in the PGBR group reached their maximum values for total phenolic compounds, total vitamin E, certain simple phenolics, phytosterols, triterpenoids, and anthocyanins one day earlier than the same values for GBR. In contrast, the concentrations of 2-acetyl-1-pyrroline in both the GBR and PGBR samples were reduced significantly with increased germination time.
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6
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Jost T, Heymann T, Glomb MA. Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3046-3054. [PMID: 30810038 DOI: 10.1021/acs.jafc.9b00220] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
2-Acetyl-1-pyrroline (2-AP) is a key odorant in many foods, such as aromatic rice and wheat bread, with a very low odor threshold of 0.05 μg/L in water. The small molecule with a popcornlike, roasty odor is generated biologically or by Strecker degradation within the Maillard-reaction cascades during thermal food processing with methylglyoxal and 1-pyrroline as the main direct precursors. Numerous gas-chromatographic methods for the analysis of 2-AP have been published, but the reactivity of the compound leads to discrimination or degradation during sample workup. We developed a novel derivatization method for 2-AP with o-phenylenediamine followed by HPLC-MS/MS analysis of the resulting stable quinoxaline. The precision (7%), repeatability (14%), recovery (92%), linearity (0.79-500 μg/kg), limit of detection (LOD, 0.26 μg/kg), and limit of quantitation (LOQ, 0.79 μg/kg) were validated for rice matrix and were excellent as compared with those of methods published before. With the novel method, 2-AP levels in typical foods like aromatic rice (131 μg/kg), wheat bread (18 μg/kg), brown bread (18 μg/kg), rye bread (18 μg/kg), and popcorn (38 μg/kg) were determined.
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Affiliation(s)
- Tobias Jost
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
| | - Thomas Heymann
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
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7
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Yin Y, Cadwallader KR. Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules. Food Chem 2018; 265:173-181. [PMID: 29884369 DOI: 10.1016/j.foodchem.2018.05.079] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/16/2018] [Accepted: 05/16/2018] [Indexed: 11/18/2022]
Abstract
A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications. Use of octacosane as wall material provided a flavor retention of 65.3%. The results from scanning electron microscopy (SEM) and X-ray micro-computed tomography (X-ray micro-CT) indicated desirable morphological characteristics of the matrix type microcapsules. Gas chromatography (GC) and absorbance spectroscopy were used for chemical quantitation of 2AP and ZnCl2, respectively, in the microcapsules. Results revealed no degradation of 2AP occurred as a result of the encapsulation process. This study is the first to demonstrate the feasibility of producing high quality microcapsules from labile flavor complexes by spray-chilling. The use of generally recognized as safe (GRAS) substances, including 2AP and ZnCl2, may allow for widespread commercial use of 2AP as a flavor ingredient.
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Affiliation(s)
- Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 W Pennsylvania Ave, Urbana, IL 61801, USA.
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Routray W, Rayaguru K. 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1347672] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Winny Routray
- Marine Bioprocessing Unit, Centre of Aquaculture and Seafood Development, Marine Institute, Memorial University, St. John’s, Newfoundland, Canada
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa, India
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9
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Wei X, Handoko DD, Pather L, Methven L, Elmore JS. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem 2017; 232:531-544. [PMID: 28490108 DOI: 10.1016/j.foodchem.2017.04.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/31/2017] [Accepted: 04/03/2017] [Indexed: 10/19/2022]
Abstract
The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
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Affiliation(s)
- Xuan Wei
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Dody D Handoko
- Indonesian Centre for Rice Research, Cikampek, Sukamandi, Subang 41256, West Java, Indonesia
| | - Leela Pather
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
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