2AP=Aroma @ White Rice


We eat rice daily and so do most Japanese families. Despite the contamination issues which are global, there is something about rice, its taste and aroma. Rice happily feeds more people on this planet than any other grain. So what is it that makes white rice and refined flowers so intensely attractive.This is the “million $” question.

Well it is pretty simple, but not that simple when you think that rice aroma combined has more than 200 volatile compounds. But the one compound that is responsible for the smell and taste is named 2-acetyl-1-pyrroline, referred to as 2AP.

The aromatic 2AP has also been found in other cereals, bread flower, fungi and bacteria. It is interesting to understand the role of 2AP in plant metabolism and is a powerful food stimulant.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s