2-Acetyl-1-pyrroline
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| Names | |
|---|---|
| Other names
2-Acetyl-1-pyrroline | |
| Identifiers | |
85213-22-5  | |
| ChEBI | CHEBI:67125 |
| ChemSpider | 456071  |
| Jmol 3D model | Interactive image |
| MeSH | 2-Acetyl-1-pyrroline |
| PubChem | 522834 |
| UNII | IGC0W6LY94 |
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| Properties | |
| C6H9NO | |
| Molar mass | 111.14 g·mol−1 |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| verify (what is ?) | |
| 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 customary smell.[1] Many observers describe the smell as similar to "hot, buttered popcorn", and it is credited for lending this odor to the scent of binturong (bearcat) urine.[2] 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 the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/l.[3]
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.
- ↑ "Why bearcats smell like buttered popcorn". Duke University/Eurekalert. 2016-04-13.
- ↑ 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.