Basmati rice varieties

Figure 10.13 displays the variation of the emission maximum as a function of the excitation wavelength for a Thai variety rice (a) and a basmati rice (b). 

Figure 10.15. Variation of the emission maximum of different indian Basmati rice, (a) Pusa. (b) Dehradum. (c) Taraori. (d) Basmati 370. (e) Basmati (II). The last Basmati seems to correspond to a pure Basmati variety, Basmati 370.

The Strecker degradation of ornithine proceeds analogously, but the intermediate 4-aminobutanal forms by cychsation the final product, 1-pyrroHne (Figure 2.59). This reaction is important for the development of the characteristic aroma of bread crust (see Section 8.2.12.4.1), the aroma of other cereal products, certain fragrant rice varieties (such as Basmati rice) and in the biosynthesis of pyrrolidine alkaloids in plants (see Section 10.3.2.1.1). It was proposed that pyrrolidine and l-pyrrohne also result upon Strecker-type reaction of proline by a-dicarbonyl compounds. 

Emission of intrinsic fluorophores of crops depends on the structure of their microenvironments (molecular and / or cellular levels). We are going to describe here the emission of different varieties of corns (standard known as Safran, the amylose extender mutant and sweet) and of different varieties of white rice (Surinam, Thai, Sherbati and Basmati). Our results indicate that within each species, each variety has a characteristic fluorescence. Also we compared the emission of non genetically modified and genetically modified soya. Genetically modified organisms display fluorescence emission spectra different from those of the same non-GMO variety. 

Rice flavor. " 2-Acetyl-l-pyrroline has been recognized as the impact component in boiled rice, it is more abundant in the brown Asian varieties (e.g., basmati, hieri ca. 600 ppb in comparison to 6 ppb in white rice). Other flavor compounds relevant for the sensory impression are ( ,Q- 2,4-decadienal, the alkanals Q-Cio. ( )-2-nonenal (see alkenals) and 4-vinyl-guaiacol. 

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