2-acetyl-1-pyrroline
Structural formula | |||||||||||||
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General | |||||||||||||
Surname | 2-acetyl-1-pyrroline | ||||||||||||
other names |
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Molecular formula | C 6 H 9 NO | ||||||||||||
Brief description |
Roasted-popcorn-like smelling liquid |
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properties | |||||||||||||
Molar mass | 111.14 g mol −1 | ||||||||||||
Physical state |
liquid |
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As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . |
2-Acetyl-1-pyrroline (short: 2AP ) is an organic-chemical compound from the group of pyrrolines and ketones . 2AP is a key aroma in white bread crusts and has a major impact on the aroma of some aromatic rice varieties such as Basmati rice .
Occurrence
2AP is a natural substance . It is found in many bacteria, plants, animals, and fungi. For example, it was found in the leaves of spinach , soy and cucumber plants , but also in the urine of tigers .
It is also produced in the production and preparation of many foods. It has been found in freshly baked bread (especially in the crust of white bread ), rice , boiled potatoes , long-life milk and boiled meat .
Emergence
2AP is produced as part of Maillard reactions in food processing. Model experiments have shown that 2AP is formed from methylglyoxal and 1-pyrroline . The methylglyoxal is produced during the breakdown of glucose and the 1-pyrroline during the Strecker breakdown of proline and ornithine .
properties
The odor threshold of 2AP in the air is 0.02 ng / L and in water 0.1 μg / L and the aroma of 2AP is often described as popcorn-like and roasted. The fabric is very unstable and therefore not suitable for long-term storage or commercial use.
Individual evidence
- ↑ a b Entry on 2-acetyl-1-pyrroline. In: Römpp Online . Georg Thieme Verlag, accessed on November 20, 2019.
- ↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
- ↑ a b c Hans-Dieter Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry . 6th edition. Springer, Berlin 2008, ISBN 978-3-540-73201-3 , chap. 5 , p. 346-411 , doi : 10.1007 / 978-3-540-73202-0 .
- ↑ a b c d e Altafhusain B. Nadaf, Kantilal V. Wakte, Rahul L. Zanan: 2-Acetyl-1-Pyrroline Biosynthesis: from Fragrance to a Rare Metabolic Disease . In: Journal of Plant Science & Research . tape 1 , no. 1 , 2014, ISSN 2349-2805 , p. 1-7 .