CONTRIBUTION OF 2-ACETYL-1-PYRROLINE TO ODORS FROM WETTED GROUND PEARL-MILLET

The odorous compound 2-acetyl-1-pyrroline (2AP) was the cause of an un desirable ''mousy'' odor that developed when raw pearl millet grits we re wetted and slowly dried. The 2AP in millet was identified by compar ing gas chromatography (GC) retention times, odor at the GC sniffing p ort, 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 o dorous component. Both blue and yellow raw millet grits produced 2AP a nd the mousy odor.