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2-acetyl-1-pyrroline
2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives freshly baked bread, jasmine rice and basmati rice, the spice ''pandan'' (''Pandanus amaryllifolius''), and ''bread flowers'' (''Vallaris'' ''glabra'') their customary smell. Many observers describe the smell as similar to "hot, buttered popcorn", and it is credited for lending this odor to the scent of binturong (bearcat) urine. Fresh marking fluid (MF) and urine of the tiger (Indian, Amur or Siberian) and Indian leopard also have a strong aroma due to 2AP. 2AP and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine of similar smell, can be formed by Maillard reactions during heating of food such as the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/ L. Structure and properties 2AP is a substituted pyrroline and a cyclic imine as well as a ketone In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binturong
The binturong (''Arctictis binturong'') (, ), also known as the bearcat, is a viverrid native to South and Southeast Asia. It is uncommon in much of its range, and has been assessed as Vulnerable on the IUCN Red List because of a declining population trend that is estimated at more than 30% since the mid-1980s. The binturong is the only living species in the genus ''Arctictis''. Etymology The name ''Arctictis'' means 'bear-weasel', from Greek '' arkt-'' 'bear' + '' iktis'' 'weasel'. In Riau, Indonesia it is called 'benturong' and 'tenturun'. Its common name in Borneo is "binturong", which is related to the Western Malayo-Polynesian root "ma-tuRun". Taxonomy ''Viverra binturong'' was the scientific name proposed by Thomas Stamford Raffles in 1822 for a specimen from Malacca. The generic name ''Arctictis'' was proposed by Coenraad Jacob Temminck in 1824. ''Arctictis'' is a monotypic taxon; its morphology is similar to that of members of the genera ''Paradoxurus'' and ''Paguma'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrroline
Pyrrolines, also known under the name dihydropyrroles, are three different heterocyclic organic chemical compounds that differ in the position of the double bond. Pyrrolines are formally derived from the aromate pyrrole by hydrogenation. 1-Pyrroline is a cyclic imine, whereas 2-pyrroline and 3-pyrroline are cyclic amines. Substituted pyrrolines Notable examples of pyrrolines containing various substituents include: * 2-Acetyl-1-pyrroline, an aroma compound with a white bread-like smell * Thienamycin, a beta-lactam antibiotic * MTSL, a chemical used for certain NMR experiments * Pyrrolysine, an unusual proteinogenic amino acid * 1-Pyrroline-5-carboxylic acid, a biosynthetic metabolite * Porphyrin, consisting of two alternating pairs of pyrrol and pyrroline connected via methine (=CH-) bridges ''N''-substituted pyrrolines can be generated by ring-closing metathesis.Marcelle L. Ferguson, Daniel J. O'leary, And Robert H. Grubbs "Ring-closing Metathesis Synthesis Of N-boc-3-pyrroli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma Compound
An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jasmine Rice
Jasmine rice ( th, ข้าวหอมมะลิ; ; ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of ''pandan'' (''Pandanus amaryllifolius'') and popcorn, results from the 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 Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice. Jasmine rice is a variety of ''Oryza sativa''. Jasmine rice is grown primarily in Thailand (''Thai hom mali'' or Thai fragrant rice), Cambodia (''phka rumduol'' or Cambodian jasmine rice), Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice ( ''Oryza sativa'' var. ''glutinosa''), as it has less amylopectin. It is about three times stickier than American long-grain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basmati Rice
Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.Big money in "specialty rices" Food and Agriculture Organization, United Nations (2002) , India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan. According to the Indian Government agency APEDA, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of and average precooked milled rice breadth of up to , among other parameters. ...
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Substitution (chemistry)
A substitution reaction (also known as single displacement reaction or single substitution reaction) is a chemical reaction during which one functional group in a chemical compound is replaced by another functional group. Substitution reactions are of prime importance in organic chemistry. Substitution reactions in organic chemistry are classified either as electrophilic or nucleophilic depending upon the reagent involved, whether a reactive intermediate involved in the reaction is a carbocation, a carbanion or a free radical, and whether the substrate is aliphatic or aromatic. Detailed understanding of a reaction type helps to predict the product outcome in a reaction. It also is helpful for optimizing a reaction with regard to variables such as temperature and choice of solvent. A good example of a substitution reaction is halogenation. When chlorine gas (Cl2) is irradiated, some of the molecules are split into two chlorine radicals (Cl•), whose free electrons are strongly nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketones
In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bond C=O). The simplest ketone is acetone (where R and R' is methyl), with the formula . Many ketones are of great importance in biology and in industry. Examples include many sugars (ketoses), many steroids (e.g., testosterone), and the solvent acetone. Nomenclature and etymology The word ''ketone'' is derived from ''Aketon'', an old German word for ''acetone''. According to the rules of IUPAC nomenclature, ketone names are derived by changing the suffix ''-ane'' of the parent alkane to ''-anone''. Typically, the position of the carbonyl group is denoted by a number, but traditional nonsystematic names are still generally used for the most important ketones, for example acetone and benzophenone. These nonsystematic names are considered ret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavor or flavour may also refer to: Science *Flavors (programming language), an early object-oriented extension to Lisp * Flavour (particle physics), a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America Music Artists and bands *Flavor Flav (born 1959), former rap/hip-hop promoter and current reality television actor *Flavour N'abania (born 1983), Nigerian singer-songwriter * Flavor (band), minor hit with "Sally Had A Party" in 1968 Albums * ''Flavours'' (album), 1975 album by The Guess Who * ''Flavors'' (album), by American R&B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketone
In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bond C=O). The simplest ketone is acetone (where R and R' is methyl), with the formula . Many ketones are of great importance in biology and in industry. Examples include many sugars (ketoses), many steroids (e.g., testosterone), and the solvent acetone. Nomenclature and etymology The word ''ketone'' is derived from ''Aketon'', an old German word for ''acetone''. According to the rules of IUPAC nomenclature, ketone names are derived by changing the suffix ''-ane'' of the parent alkane to ''-anone''. Typically, the position of the carbonyl group is denoted by a number, but traditional nonsystematic names are still generally used for the most important ketones, for example acetone and benzophenone. These nonsystematic names are considere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imine
In organic chemistry, an imine ( or ) is a functional group or organic compound containing a carbon–nitrogen double bond (). The nitrogen atom can be attached to a hydrogen or an organic group (R). The carbon atom has two additional single bonds. Imines are common in synthetic and naturally occurring compounds and they participate in many reactions. Structure For ketimines and aldimines, respectively, the five core atoms (C2C=NX and C(H)C=NX, X = H or C) are coplanar. Planarity results from the sp2-hybridization of the mutually double-bonded carbon and the nitrogen atoms. The C=N distance is 1.29-1.31 Å for nonconjugated imines and 1.35 Å for conjugated imines. By contrast, C-N distances in amines and nitriles are 1.47 and 1.16 Å, respectively. Rotation about the C=N bond is slow. Using NMR spectroscopy, both E- and Z-isomers of aldimines have been detected. Owing to steric effects, the E isomer is favored. Nomenclature and classification The term "imine" was coine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
