Identification and Quantification of the “Popcorn”‐like Aroma in Louisiana Aromatic Delia Rice (Oryza sativa, L.)

Abstract

ABSTRACT The “popcorn” like aroma was identified as 2‐acetyl‐l‐pyrroline. Cooked Delia white rice contained almost 300 ng 2‐acetyl‐1‐pyrroline per g (dry weight) rice, while cooked Lemont white rice (nonaromatic cultivar) contained 4 ng per g (dry weight). Delia white rice contained almost four times more 2‐acetyl‐l‐pyrroline as the average (73 ppb) in two batches of Jasmine white rice imported from Thailand and comparably analyzed.