One of these,2-acetyl-1-pyrroline (2AP), has been found to be a potent flavor component, with a lower odor threshold that gives both basmati and jasmine rice their distinctive fragrances
One of these,2-acetyl-1-pyrroline (2AP), has been found to be apotent flavor component, with a lower odor thresholdthat gives both basmati and jasmine rice theirdistinctive fragrances