2-Acetyl-1-pyrroline

2-Acetyl-1-pyrroline
Names

Other names 2-Acetyl-1-pyrroline
Identifiers
CAS Number	85213-22-5^N
ChEBI	CHEBI:67125^N
ChemSpider	456071^Y
Jmol interactive 3D	Image
MeSH	2-Acetyl-1-pyrroline
PubChem	522834
UNII	IGC0W6LY94^Y
InChI InChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3^Y Key: DQBQWWSFRPLIAX-UHFFFAOYSA-N^Y InChI=1/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3 Key: DQBQWWSFRPLIAX-UHFFFAOYAG
SMILES CC(=O)C1=NCCC1
Properties
Chemical formula	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).
N verify (what is ^YN ?)
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] 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.^[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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