2-acetyl-1-pyrroline

Structural formula
General
Surname	2-acetyl-1-pyrroline
other names	1- (3,4-dihydro-2 H -pyrrole-5-yl) ethan-1-one; ATPy;
Molecular formula	C 6 H 9 NO
Brief description	Roasted-popcorn-like smelling liquid
External identifiers / databases
PubChem	522834
ChemSpider	456071
Wikidata	Q767025
properties
Molar mass	111.14 g mol −1
Physical state	liquid
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	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

A wheat bread - 2AP is the key flavor of the crust

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

The smell of 2AP is reminiscent of popcorn

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 .

[Römpp-1] Entry on 2-acetyl-1-pyrroline. In: Römpp Online . Georg Thieme Verlag, accessed on November 20, 2019.

[NV-2] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[Belitz-3] 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 .

[Nadaf-4] 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 .