Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) Chemical Properties

Boiling point:

182.9±23.0 °C(Predicted)

Density 

1.09±0.1 g/cm3(Predicted)

storage temp. 

Inert atmosphere,2-8°C

pka

5.69±0.20(Predicted)

Odor

characteristic odor of white bread crust

Odor Type

popcorn

LogP

-0.019 (est)

Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) Usage And Synthesis

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.

Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI)(85213-22-5)Related Product Information

• N-Vinyl-2-pyrrolidone
• Pyrroloquinoline quinone
• Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI)