Record Information
Version1.0
StatusDetected and Quantified
Creation Date2021-11-19 04:50:19 UTC
Update Date2024-09-29 11:57:05 UTC
Metabolite IDMMDBc0033478
Metabolite Identification
Common Name2-acetyl-1-pyrroline
Description2-Acetyl-1-pyrroline, abbreviated 2AP 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 reactions during heating of food such as in baked bread. Both compounds have odor thresholds below 0.06 ng/l.[Wikipedia ]
Structure
Synonyms
ValueSource
2-Acetyl-4,5-dihydro-3H-pyrroleChEBI
2APChEBI
APRChEBI
1-(3,4-dihydro-2H-Pyrrol-5-yl)ethanoneHMDB
1-(3,4-dihydro-2H-Pyrrol-5-yl)ethanone, 9ciHMDB
1-Pyrroline, 2-acetylHMDB
2-Acetyl-1-pyrollineHMDB
2-Acetyl-1-pyrrolineHMDB, MeSH
2-AcetylpyrrolineMeSH, HMDB
Molecular FormulaC6H9NO
Average Mass111.1418
Monoisotopic Mass111.068413915
IUPAC Name1-(3,4-dihydro-2H-pyrrol-5-yl)ethan-1-one
Traditional Name2-acetyl-1-pyrroline
CAS Registry Number99583-29-6
SMILES
CC(=O)C1=NCCC1
InChI Identifier
InChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3
InChI KeyDQBQWWSFRPLIAX-UHFFFAOYSA-N