{"title":"水稻2-乙酰基-1-吡咯啉生物合成的生物化学及分子研究进展","authors":"D. Verma, M. Thakur, P. Srivastav","doi":"10.1163/22238980-bja10012","DOIUrl":null,"url":null,"abstract":"\nRice is used as a staple food in many countries due to its pleasant aroma and texture. Rice aroma is recognized as the single most important quality trait influencing consumer’s acceptance. In rice quality, 2-acetyl-1-pyrroline (2-AP) is one of the most highly unstable and key aroma characteristic compounds among more than 500 identified compounds that have contributed and attributed for popcorn- or pandan-like valuable aroma. 2-AP has the lowest odor threshold value compared to other identified rice aroma compounds. Therefore, this compound has received a lot of attention among scientists and researchers. This review highlights on Molecular biology and biotechnological progress of 2-AP in rice. Chemistry, formation, and synthesis, as well as factors influencing 2-AP content in rice, have also been reviewed.","PeriodicalId":14689,"journal":{"name":"Israel Journal of Plant Sciences","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2020-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1163/22238980-bja10012","citationCount":"3","resultStr":"{\"title\":\"Biochemistry and molecular aspects of 2-acetyl-1-pyrroline biosynthesis in rice (Oryza sativa L.): A review\",\"authors\":\"D. Verma, M. Thakur, P. Srivastav\",\"doi\":\"10.1163/22238980-bja10012\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\nRice is used as a staple food in many countries due to its pleasant aroma and texture. Rice aroma is recognized as the single most important quality trait influencing consumer’s acceptance. In rice quality, 2-acetyl-1-pyrroline (2-AP) is one of the most highly unstable and key aroma characteristic compounds among more than 500 identified compounds that have contributed and attributed for popcorn- or pandan-like valuable aroma. 2-AP has the lowest odor threshold value compared to other identified rice aroma compounds. Therefore, this compound has received a lot of attention among scientists and researchers. This review highlights on Molecular biology and biotechnological progress of 2-AP in rice. Chemistry, formation, and synthesis, as well as factors influencing 2-AP content in rice, have also been reviewed.\",\"PeriodicalId\":14689,\"journal\":{\"name\":\"Israel Journal of Plant Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2020-08-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1163/22238980-bja10012\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Israel Journal of Plant Sciences\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://doi.org/10.1163/22238980-bja10012\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"PLANT SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Israel Journal of Plant Sciences","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1163/22238980-bja10012","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"PLANT SCIENCES","Score":null,"Total":0}
Biochemistry and molecular aspects of 2-acetyl-1-pyrroline biosynthesis in rice (Oryza sativa L.): A review
Rice is used as a staple food in many countries due to its pleasant aroma and texture. Rice aroma is recognized as the single most important quality trait influencing consumer’s acceptance. In rice quality, 2-acetyl-1-pyrroline (2-AP) is one of the most highly unstable and key aroma characteristic compounds among more than 500 identified compounds that have contributed and attributed for popcorn- or pandan-like valuable aroma. 2-AP has the lowest odor threshold value compared to other identified rice aroma compounds. Therefore, this compound has received a lot of attention among scientists and researchers. This review highlights on Molecular biology and biotechnological progress of 2-AP in rice. Chemistry, formation, and synthesis, as well as factors influencing 2-AP content in rice, have also been reviewed.
期刊介绍:
The Israel Journal of Plant Sciences is an international journal of extensive scope that publishes special issues dealing with all aspects of plant sciences, including but not limited to: physiology, cell biology, development, botany, genetic