Effect of Storage Conditions on 2–Acetyl‐1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105

The effect of package and temperature on 2–acetyl‐1–pyrroline content in milled aromatic rice during storage was investigated. 2 ‐Acetyl‐1 ‐pyrroline content was decreased faster at higher storage temperature. However, fat acidity of rice was increased during storage and inversely correlated with 2–acetyl‐1–pyrroline content at an early stage of storage. The difference in 2–acetyl‐1 ‐pyrroline recovery from the samples, which were extracted with ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2–acetyl‐1–pyrroline may occur in aromatic rice. These results suggested that the biosynthesis of 2–acetyl‐1 ‐pyrroline before starch structure formation in rice kernel could play a key role in the aroma quality of aromatic rice.