2-acetyl-1-pyrroline

1-(3,4- dihydro-2H-pyrrol-5-yl)ethanone 1-(4,5- dihydro-3H-pyrrol-2-yl)ethanone ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- ketone, methyl 1-pyrrolin-2-yl Info: FILBERTONE PubMed: Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon. Info: aliphatic and aromatic amines and amides PubMed: Key aroma compounds in roasted in-shell peanuts. PubMed: Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking. PubMed: Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. PubMed: Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. PubMed: Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. PubMed: Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. PubMed: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. PubMed: Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. PubMed: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. PubMed: Comparison of odor-active compounds from six distinctly different rice flavor types. PubMed: Aroma components of American country ham. PubMed: Characterization of volatile aroma compounds in cooked black rice. PubMed: Effect of cold storage and packaging material on the major aroma components of sweet cream butter. PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. PubMed: Characterization of dried whey protein concentrate and isolate flavor. PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks. PubMed: Identification of potent odorants in different green tea varieties using flavor dilution technique. PubMed: Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. PubMed: Aroma-active components of nonfat dry milk. PubMed: Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed. PubMed: Volatile flavor components of rice cakes.