2-Acetyl-1-pyrroline
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2-Acetyl-1-pyrroline
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CAS No:
85213-22-5
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Formula:
C6H9NO
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Chemical Name:
2-Acetyl-1-pyrroline
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Synonyms:
Ethanone,1-(3,4-dihydro-2H-pyrrol-5-yl)-;1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone;2-Acetyl-1-pyrroline;2-Acetyl-4,5-dihydro-3H-pyrrole;1-(4,5-Dihydro-3H-pyrrol-2-yl)ethanone
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CAS No:
Description
Yellow to Orange Liquid
Colourless to yellow solid; Fishy aroma
2-acetyl-1-pyrroline is a pyrroline that is 1-pyrroline in which the hydrogen at position 2 is replaced by an acetyl group. It is an aroma and flavour compound present in jasmine rice and basmati rice. It is responsible for the 'popcorn' aroma in a large variety of cereal and food products. It is one of the key odourants of the crust of bread and considered to be responsible for the cracker-like odour properties. In bread, it is primarily generated during baking but amounts are influenced by ingredient composition and fermentation conditions. It has a role as a metabolite, a flavouring agent and a Maillard reaction product. It is a methyl ketone, a pyrroline and an acylimine.
Characteristics
29.4
0.24580
1.09g/cm3
19.00°C.@760.00mmHg
182.9ºC at 760 mmHg
66.2ºC
1.531
4103 mg/L @ 25 °C (est)|Soluble in water|Soluble (in ethanol)
-20°C Freezer, Under Inert Atmosphere
2-Acetyl-1-pyrroline Use and Manufacturing
It is isolated from rice and identified as the compound responsible for the flavor and aroma of scented rice after cooking.
Flavouring Agent -> FLAVOURING_AGENT; -> JECFA Functional Classes|Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT;|Flavoring Agents
Computed Properties
Molecular Weight:111.14
XLogP3:-0.4
Hydrogen Bond Acceptor Count:2
Rotatable Bond Count:1
Exact Mass:111.068413911
Monoisotopic Mass:111.068413911
Topological Polar Surface Area:29.4
Heavy Atom Count:8
Complexity:138
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
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