- bond.
Pyrrolines are
formally derived from the
aromate pyrrole by hydrogenation. 1-
Pyrroline is a
cyclic imine,
whereas 2-
pyrroline and 3-
pyrroline are...
- 2-Acetyl-1-
pyrroline (2AP) is an
aroma compound and
flavor that
gives freshly baked bread,
jasmine rice and
basmati rice, the herb
pandan (Pand**** amaryllifolius)...
- 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...
- 1-
Pyrroline-5-carboxylic acid (systematic name 3,4-dihydro-2H-pyrrole-2-carboxylic acid) is a
cyclic imino acid. Its
conjugate base and
anion is...
-
proline is not
broken down
properly by the
enzymes proline oxidase or
pyrroline-5-carboxylate dehydrogenase,
causing a
buildup of
proline in the body...
- 2-acetyl-1-
pyrroline decreases.
Soaking the rice for 30
minutes before cooking permits 20%
shorter cooking times and
preserves more of the 2-acetyl-1-
pyrroline....
- Delta-1-
pyrroline-5-carboxylate
synthetase (P5CS) is an
enzyme that in
humans is
encoded by the ALDH18A1 gene. This gene is a
member of the
aldehyde dehydrogenase...
-
aroma and taste,
which is
caused by the
chemical compound 2-acetyl-1-
pyrroline.
Varieties of
aromatic rice
include Ambemohar, Basmati, Jasmine, Sona...
- enzymology, a 1-
pyrroline-4-hydroxy-2-carboxylate
deaminase (EC 3.5.4.22) is an
enzyme that
catalyzes the
chemical reaction 1-
pyrroline-4-hydroxy-2-carboxylate...
- In enzymology, a
pyrroline-5-carboxylate
reductase (EC 1.5.1.2) is an
enzyme that
catalyzes the
chemical reaction L-proline + NAD(P)+ ⇌ {\displaystyle...
