2-Acetyl-1-pyrroline
Encyclopedia
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. 2-Acetyl-1-pyrroline and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine
of similar smell, can be formed by Maillard reaction
s during heating of food such as in baked bread. Both compounds have odor thresholds below 0.06 ng/l
.
and a cyclic imine
as well as a ketone
.
Aroma compound
An aroma compound, also known as odorant, aroma, fragrance or flavor, is a chemical compound that has a smell or odor...
and flavor
Flavor
Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall...
that gives white bread
White bread
White bread is made from wheat flour from which the bran and the germ have been removed through a process known as milling. Milling gives white flour a longer shelf life by removing the bran which contains oil, allowing products made with it, like white bread, the ability to survive storage and...
, jasmine rice
Jasmine rice
Jasmine rice , sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like flavor caused by 2-acetyl-1-pyrroline.Jasmine rice is originally from Thailand...
and basmati rice, the spice pandan (Pandanus amaryllifolius
Pandanus amaryllifolius
Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian cooking as a flavoring. The plant is rare in the wild but is widely cultivated. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike...
), and bread flowers (Vallaris glabra) their typical smell. 2-Acetyl-1-pyrroline and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine
6-Acetyl-2,3,4,5-tetrahydropyridine
6-Acetyl-2,3,4,5-tetrahydropyridine, is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline....
of similar smell, can be formed by Maillard reaction
Maillard reaction
The Maillard reaction is a form of nonenzymatic browning similar to caramelization. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat....
s during heating of food such as in baked bread. Both compounds have odor thresholds below 0.06 ng/l
Litér
- External links :*...
.
Structure and properties
2-Acetyl-1-pyrroline is a substituted pyrrolinePyrroline
Pyrrolines, also known under the name dihydropyrroles, are three different heterocyclic organic chemical compounds that differ in the position of the double bond. Pyrrolines are formally derived from the aromate pyrrole by hydrogenation...
and a cyclic imine
Imine
An imine is a functional group or chemical compound containing a carbon–nitrogen double bond, with the nitrogen attached to a hydrogen atom or an organic group. If this group is not a hydrogen atom, then the compound is known as a Schiff base...
as well as a ketone
Ketone
In organic chemistry, a ketone is an organic compound with the structure RCR', where R and R' can be a variety of atoms and groups of atoms. It features a carbonyl group bonded to two other carbon atoms. Many ketones are known and many are of great importance in industry and in biology...
.