2-Acetyl-1-pyrroline and its use for flavoring foods

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...

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C07D20700, A23L 1226

Patent

active

045228388

ABSTRACT:
The compound, 2-acetyl-1-pyrroline and its use in flavoring foods, particularly in imparting a "scented" rice flavor to foods, are disclosed.

REFERENCES:
patent: 3336138 (1967-08-01), Nakel
patent: 3620771 (1971-11-01), Hunter et al.
patent: 3725425 (1973-04-01), Hunter et al.
Yajima, Yanai, Nakamura, Sakakibara, and Hayashi, "Volatile Flavor Components of Cooked Kaorimai (Scented Rice, O. sativa japonica)," Agricultural and Biological Chemistry, vol. 43(12), pp. 2424-2429 (1979).
Yajima, Yanai, Nakamura, Sakakibara, and Habu, "Volatile Flavor Components of Cooked Rice," Agricultural and Biological Chemistry, vol. 42(6), pp. 1229-1233 (1978).
Tsugita, Kurata and Kato, "Volatile Components After Cooking Rice Milled to Different Degrees," Agricultural and Biological Chemistry, vol. 44(4), pp. 835-840 (1980).
Tsugita, Kurata and Fujimaki, "Volatile Components in the Steam Distillate of Rice Bran: Identification of Neutral and Basic Compounds, Agricultural and Biological Chemistry, vol. 42(3) pp. 643-651 (1978).
Buchi and Wuest, "Synthesis and 2-Acetyl-1,4,5,6-tetrahydropyridine, a Constituent of Bread Aroma, Journal of Organic Chemistry, vol. 36(4) (1971).
Guadagni and Buttery, "Odor Threshold of 2,3,6-trichloroanisole in Water," Journal of Food Science, vol. 43, 1346-1347 (1978).
Buttery et al., 2-Acetyl-1-Pyrroline: An Important Aroma Component of Cooked Rice, Chemistry and Industry, Dec. 4, 1982, pp. 958-959.

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