Jasmine rice is a variety of fragrant long-grain rice. Its fragrance, reminiscent of pandan and popcorn, results from the natural production of aromatic compounds from the rice plant, of which 2-acetyl-1-pyrroline is the most prominent. In typical packaging and storage, these aromatics will dissipate within a few months. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer a "new crop" of jasmine rice every year.