Labelled 2-acetyl-1-pyrroline . It is isolated from rice and identified as the compound responsible for the flavor and aroma of scented rice after cooking.
Buttery, R., et al.: J. Agric. Food Chem., 36, 1006 (1988), Costello, P., et al.: J. Agric. Food Chem., 50, 7079 (2002), Park, D., et al.: Food Chem., 99, 538 (2006),
