VERIFIEDREVIEW
Rice Aroma and Flavor: A Literature Review
Elaine T. Champagne
DOI 10.1094/CCHEM-85-4-0445CLM-RICE-001 · VERIFIED
Cooked rice aroma and 2-acetyl-1-pyrroline
Cooked rice contains many volatile compounds, while 2-acetyl-1-pyrroline is a well-established contributor to the characteristic aroma of aromatic rice.
Supports aroma complexity and the role of 2-acetyl-1-pyrroline in aromatic rice; not every rice variety has the same sensory profile.
active · reviewed 2026-09-22 · corrections 0
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