Details
| Stereochemistry | RACEMIC |
| Molecular Formula | C6H9NO |
| Molecular Weight | 111.1418 |
| Optical Activity | ( + / - ) |
| Defined Stereocenters | 0 / 1 |
| E/Z Centers | 0 |
| Charge | 0 |
SHOW SMILES / InChI
SMILES
CC(=O)C1CCC=N1
InChI
InChIKey=HPPBLSRFMVHCME-UHFFFAOYSA-N
InChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h4,6H,2-3H2,1H3
Approval Year
PubMed
| Title | Date | PubMed |
|---|---|---|
| Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds. | 2010-12 |
|
| Improvement of aroma in transgenic potato as a consequence of impairing tuber browning. | 2010-11-17 |
|
| Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. | 2010-08-24 |
|
| Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. | 2010-08-15 |
|
| [Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry]. | 2010-08 |
|
| Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. | 2010-05-26 |
|
| Molecular gastronomy: a new emerging scientific discipline. | 2010-04-14 |
|
| Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.). | 2009-06 |
|
| Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. | 2009-05-27 |
|
| Genetic and molecular basis of fragrance in rice. | 2009-01-28 |
|
| Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. | 2008-11-12 |
|
| Relating sensory descriptors to volatile components in flavor of specialty rice types. | 2008-11 |
|
| RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). | 2008-10-08 |
|
| Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. | 2008-08-27 |
|
| Characterization of the major fragance gene from an aromatic japonica rice and analysis of its diversity in Asian cultivated rice. | 2008-08 |
|
| Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. | 2008-07-09 |
|
| Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. | 2008-07 |
|
| Is there a second fragrance gene in rice? | 2008-05 |
|
| Comparison of odor-active compounds from six distinctly different rice flavor types. | 2008-04-23 |
|
| Characterization of volatile aroma compounds in cooked black rice. | 2008-01-09 |
|
| Aroma components of American country ham. | 2008-01 |
|
| Genetically-based olfactory signatures persist despite dietary variation. | 2008 |
|
| Effect of cold storage and packaging material on the major aroma components of sweet cream butter. | 2007-09-19 |
|
| Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. | 2007-07-11 |
|
| Delta1-pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrroline. | 2007-06-27 |
|
| Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. | 2007-02-21 |
|
| Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. | 2006-10-18 |
|
| Mousy off-flavor: a review. | 2006-09-06 |
|
| Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. | 2006-06 |
|
| An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline. | 2005-12-23 |
|
| Characterization of dried whey protein concentrate and isolate flavor. | 2005-11 |
|
| Identification of potent odorants formed during the preparation of extruded potato snacks. | 2005-08-10 |
|
| The gene for fragrance in rice. | 2005-05 |
|
| Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | 2005-01-26 |
|
| Formation of odorants in Maillard model systems based on l-proline as affected by pH. | 2003-06-04 |
|
| Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze). | 2003-01-15 |
|
| Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. | 2002-11-20 |
|
| Odor-active compounds of Iberian hams with different aroma characteristics. | 2002-10-23 |
|
| Identification of potent odorants in different green tea varieties using flavor dilution technique. | 2002-09-25 |
|
| Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. | 2002-03-27 |
|
| Characterization of the most odor-active compounds of Iberian ham headspace. | 2002-03-27 |
|
| Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. | 2002-02-27 |
|
| Changes of volatile compounds during heating of bacuri pulp. | 2001-12 |
|
| Aroma components of cooked tail meat of American lobster (Homarus americanus). | 2001-09 |
|
| Aroma-active components of nonfat dry milk. | 2001-06 |
|
| Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. | 2001-02 |
|
| Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. | 2001-01 |
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JECFA EVALUATION |
2-ACETYL-1-PYRROLINE
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1593
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99583-29-6
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15801179
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2-ACETYL-1-PYRROLINE
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IGC0W6LY94
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SUBSTANCE RECORD
