| Identification | Back Directory | [Name]
Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) | [CAS]
85213-22-5 | [Synonyms]
ethanon2-Acetyl-1-pyrroline
2-Acetyl-4,5-dihydro-3H-pyrrole
2-Acetyl-1-pyrroline, 10% w/w in DCM
acetylpyrroline,2-acetyl-1-pyrroline
1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone
2-Acetyl-1-pyrroline, 10% w/w in Toluene
Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)-
2-Acetyl-1-pyrroline, ~10% w/w in Toluene-d8
Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI)
Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) USP/BP/EP
2-Acetyl-1-pyrroline, 10% w/w in DCM
DISCONTINUED. Please see A187225 | [Molecular Formula]
C6H9NO | [MDL Number]
MFCD09864890 | [MOL File]
85213-22-5.mol | [Molecular Weight]
111.142 |
| Chemical Properties | Back Directory | [Boiling point ]
182.9±23.0 °C(Predicted) | [density ]
1.09±0.1 g/cm3(Predicted) | [storage temp. ]
-20?C Freezer, Under Inert Atmosphere | [pka]
5.69±0.20(Predicted) | [Odor]
characteristic odor of white bread crust | [Odor Type]
popcorn | [LogP]
-0.019 (est) |
| Hazard Information | Back Directory | [Chemical Properties]
Yellow to Orange Liquid | [Uses]
It is isolated from rice and identified as the compound responsible for the flavor and aroma of scented rice after cooking. | [Definition]
ChEBI: 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. |
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