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| Names | |
|---|---|
| Preferred IUPAC name 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethan-1-one | |
| Other names 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone 2-Acetyl-1-pyrroline | |
| Identifiers | |
3D model (JSmol) | |
| ChEBI | |
| ChemSpider |
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| MeSH | 2-Acetyl-1-pyrroline |
| UNII | |
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| Properties | |
| C6H9NO | |
| Molar mass | 111.144 g·mol−1 |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
2-Acetyl-1-pyrroline (2AP) is anaroma compound andflavor that gives freshly bakedbread,jasmine rice andbasmati rice, the herbpandan (Pandanus amaryllifolius), andbread flowers (Vallarisglabra) their customary smell.[1] Many observers describe the smell as similar to "hot, buttered popcorn", and it is credited for lending this odor to the scent ofbinturong (bearcat) urine.[2] Fresh marking fluid (MF) and urine of the tiger (Indian, Amur or Siberian) and Indian leopard also have a strong aroma due to 2AP.[3]
2AP and its structuralhomolog,6-acetyl-2,3,4,5-tetrahydropyridine of similar smell, can be formed byMaillard reactions during heating of food such as the baking of bread dough. Both compounds haveodor thresholds below 0.06ng/L.[4]
2AP is asubstitutedpyrroline and a cyclicimine as well as aketone.
