2-Acetyl-1-pyrroline

2-Acetyl-1-pyrroline

2-Acetyl-1-pyrroline, abbreviated 2AP, with the IUPAC name 1-(3,4-dihydro-2"H"-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 smellcite journal
author = S. Wongpornchai, T. Sriseadka, S. Choonvisase
year = 2003
title = Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers ("Vallaris glabra" Ktze)
journal = J. Agric. Food. Chem.
volume = 51
issue = 2
pages =457–462
pmid = 12517110
doi = 10.1021/jf025856x] . 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. [cite journal
author = T. J. Harrison, G. R. Dake
year = 2005
title = An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline
journal = J. Org. Chem.
volume = 70
issue = 26
pages = 10872–10874
pmid = 16356012
doi = 10.1021/jo051940a]

Chemistry

2-Acetyl-1-pyrroline is a substituted pyrroline and a cyclic imine as well as a ketone.

See also

* Aroma compound

References


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