2-Acetyl-1-pyrroline
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2-Acetyl-1-pyrroline
| 2-Acetyl-1-pyrroline | |
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Other names
2-Acetyl-1-pyrroline[citation needed] |
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| Identifiers | |
| CAS number | 85213-22-5  |
| PubChem | 522834 |
| ChemSpider | 456071 |
| UNII | IGC0W6LY94 |
| MeSH | 2-Acetyl-1-pyrroline |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C6H9NO |
| Molar mass | 111.14 g mol−1 |
| Exact mass | 111.068413915 g mol-1 |
 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
2-Acetyl-1-pyrroline, abbreviated 2AP, with the IUPAC name 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone, is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice pandan (Pandanus amaryllifolius), and bread flowers (Vallaris glabra) their typical smell.[1] 2-Acetyl-1-pyrroline and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine of similar smell, can be formed by Maillard reactions during heating of food such as in baked bread. Both compounds have odor thresholds below 0.06 ng/l.[2]
Structure and properties
2-Acetyl-1-pyrroline is a substituted pyrroline and a cyclic imine as well as a ketone.
References
- ^ S. Wongpornchai, T. Sriseadka, S. Choonvisase (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food. Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110.
- ^ T. J. Harrison, G. R. Dake (2005). "An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline". J. Org. Chem. 70 (26): 10872–10874. doi:10.1021/jo051940a. PMID 16356012.
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