- bond.
Pyrrolines are
formally derived from the
aromate pyrrole by hydrogenation. 1-
Pyrroline is a
cyclic imine,
whereas 2-
pyrroline and 3-
pyrroline are...
- 2-Acetyl-1-
pyrroline (2AP) is an
aroma compound and
flavor that
gives freshly baked bread,
jasmine rice and
basmati rice, the herb
pandan (Pand**** amaryllifolius)...
- rice plant's
natural production of
aroma compounds, of
which 2-acetyl-1-
pyrroline is the most salient. A
rapid loss of
aromatic intensity leads many Southeast...
-
proline is not
broken down
properly by the
enzymes proline oxidase or
pyrroline-5-carboxylate dehydrogenase,
causing a
buildup of
proline in the body...
- 1-
Pyrroline-5-carboxylic acid (systematic name 3,4-dihydro-2H-pyrrole-2-carboxylic acid) is a
cyclic imino acid. Its
conjugate base and
anion is...
- 2-acetyl-1-
pyrroline decreases.
Soaking the rice for 30
minutes before cooking permits 20%
shorter cooking times and
preserves more of the 2-acetyl-1-
pyrroline....
-
aroma and taste,
which is
caused by the
chemical compound 2-acetyl-1-
pyrroline.
Varieties of
aromatic rice
include Ambemohar, Basmati, Jasmine, Sona...
- enzymology, a 1-
pyrroline-5-carboxylate
dehydrogenase (EC 1.2.1.88) is an
enzyme that
catalyzes the
chemical reaction (S)-1-
pyrroline-5-carboxylate +...
- and
tortilla products. The
structurally related compound 2-acetyl-1-
pyrroline has a
similar smell and also
occurs naturally without heating. The compound...
-
either spontaneously cyclize to form 1-
pyrroline-5-carboxylic acid,
which is
reduced to
proline by
pyrroline-5-carboxylate
reductase (using NADH or NADPH)...
