Question:
Aroma in rice is due to which of the following compounds?
Aroma in rice is due to which of the following compounds?
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Aromatic Rice = 2-acetyl-1-pyrroline. Think "2AP" for "Aroma of Popped corn".
Updated On: May 14, 2026
- Acetylcholine
- 2-acetyl-1-pyrroline
- 2-ethyl pyrroline
- 4-benzyl pyrroline
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The Correct Option is B
Solution and Explanation
Step 1: Concept
The characteristic popcorn-like scent of aromatic rice varieties, such as Basmati or Jasmine, is chemically derived from specific volatile organic compounds.
Step 2: Meaning
Research has identified a single primary compound responsible for this specific sensory profile.
Step 3: Analysis
The compound is 2-acetyl-1-pyrroline (2AP). It is formed through various metabolic pathways in the grain and its concentration is significantly higher in aromatic varieties.
Step 4: Conclusion
2-acetyl-1-pyrroline is the correct chemical identity. Final Answer: (B)
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