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6437987 
Journal Article 
CONTRIBUTION OF 2-ACETYL-1-PYRROLINE TO ODORS FROM WETTED GROUND PEARL-MILLET 
Seitz, LM; Wright, RL; Waniska, RD; Rooney, LW 
1993 
Yes 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
41 
6 
955-958 
WOS:A1993LH11900023 
The odorous compound 2-acetyl-1-pyrroline (2AP) was the cause of an undesirable mousy odor that developed when raw pearl millet grits were wetted and slowly dried. The 2AP in millet was identified by comparing gas chromatography (GC) retention times, odor at the GC sniffing port, mass spectra, and vapor-phase infrared spectra with those of 2AP from Jasmine and Indian Basmati aromatic rices. Identification of 2AP in aromatic rices had been reported previously. The odor of 2AP at the sniffing port was similar to the undesirable odor in bulk samples of wetted millet grits and was the key factor in identifying 2AP as the odorous component. Both blue and yellow raw millet grits produced 2AP and the mousy odor. 
; Pennisetum glaucum; odors; volatile compounds/