Biochemistry and molecular aspects of 2-acetyl-1-pyrroline biosynthesis in rice (Oryza sativa L.): A review

Rice is used as a staple food in many countries due to its pleasant aroma and texture. Rice aroma is recognized as the single most important quality trait influencing consumer’s acceptance. In rice quality, 2-acetyl-1-pyrroline (2-AP) is one of the most highly unstable and key aroma characteristic compounds among more than 500 identified compounds that have contributed and attributed for popcorn- or pandan-like valuable aroma. 2-AP has the lowest odor threshold value compared to other identified rice aroma compounds. Therefore, this compound has received a lot of attention among scientists and researchers. This review highlights on Molecular biology and biotechnological progress of 2-AP in rice. Chemistry, formation, and synthesis, as well as factors influencing 2-AP content in rice, have also been reviewed.