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Olfaction01:25

Olfaction

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
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Decoding the Aroma Profile of Rice Aleurone Layer: A Molecular Sensory Approach.

Yue Ma1, Qiyan Zhao2, Tian Yang3

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Journal of Agricultural and Food Chemistry
|October 4, 2025
PubMed
Summary

Rice aleurone

Keywords:
2-acetyl-1-pyrrolinearoma-active compoundsrice aleurone layersensomics approachsensory evaluation

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Area of Science:

  • Food Chemistry
  • Sensory Science
  • Agricultural Science

Background:

  • The rice aleurone layer is rich in nutrients and bioactive compounds.
  • It possesses a distinct aroma due to numerous odorants, but its profile is largely uncharacterized.
  • There is growing interest in utilizing aleurone as a food ingredient.

Purpose of the Study:

  • To explore and characterize the aroma profile of the rice aleurone layer.
  • To identify key odor-active compounds and their contribution to the characteristic aroma.
  • To assess the potential of aleurone as a natural flavor enhancer.

Main Methods:

  • Solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA) were employed.
  • Odor-active compounds were identified and quantified using internal standard curves.
  • Odor activity values (OAVs) were calculated, and aroma recombination and omission tests were performed.

Main Results:

  • Thirty odor-active compounds were identified, with 2-acetyl-1-pyrroline (2-AP) having the highest flavor dilution (FD) and odor activity value (OAV).
  • Thirteen odorants had OAVs ≥ 1, and 8 key odorants were identified through omission tests.
  • A high concentration of 2-AP (87.2 ± 1.3 μg/kg) was found, contributing significantly to the popcorn-like aroma.

Conclusions:

  • The rice aleurone layer possesses a unique aroma profile dominated by 2-AP, responsible for its popcorn-like scent.
  • This study provides foundational data for optimizing flavor in aleurone-based food products.
  • Aleurone's distinct aroma suggests its potential as a natural flavor enhancer in food formulations.