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
| Molecular Formula | C6H9NO |
| Molecular Weight | 111.1418 |
| Charge | 0 |
| Count |
|
| Stereochemistry | RACEMIC |
| Additional Stereochemistry | No |
| Defined Stereocenters | 0 / 1 |
| E/Z Centers | 0 |
| Optical Activity | ( + / - ) |
Approval Year
PubMed
| Title | Date | PubMed |
|---|---|---|
| Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. | 2002 Feb 27 |
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| Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. | 2002 Mar 27 |
|
| Characterization of the most odor-active compounds of Iberian ham headspace. | 2002 Mar 27 |
|
| 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 Nov 20 |
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| Odor-active compounds of Iberian hams with different aroma characteristics. | 2002 Oct 23 |
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| Identification of potent odorants in different green tea varieties using flavor dilution technique. | 2002 Sep 25 |
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| Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze). | 2003 Jan 15 |
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| Formation of odorants in Maillard model systems based on l-proline as affected by pH. | 2003 Jun 4 |
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| Identification of potent odorants formed during the preparation of extruded potato snacks. | 2005 Aug 10 |
|
| An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline. | 2005 Dec 23 |
|
| Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | 2005 Jan 26 |
|
| The gene for fragrance in rice. | 2005 May |
|
| Characterization of dried whey protein concentrate and isolate flavor. | 2005 Nov |
|
| 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 Jun |
|
| Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. | 2006 Oct 18 |
|
| Mousy off-flavor: a review. | 2006 Sep 6 |
|
| Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. | 2007 Feb 21 |
|
| Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. | 2007 Jul 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 Jun 27 |
|
| Effect of cold storage and packaging material on the major aroma components of sweet cream butter. | 2007 Sep 19 |
|
| Genetically-based olfactory signatures persist despite dietary variation. | 2008 |
|
| Comparison of odor-active compounds from six distinctly different rice flavor types. | 2008 Apr 23 |
|
| Characterization of the major fragance gene from an aromatic japonica rice and analysis of its diversity in Asian cultivated rice. | 2008 Aug |
|
| 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 Aug 27 |
|
| Aroma components of American country ham. | 2008 Jan |
|
| Characterization of volatile aroma compounds in cooked black rice. | 2008 Jan 9 |
|
| Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. | 2008 Jul |
|
| Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. | 2008 Jul 9 |
|
| Is there a second fragrance gene in rice? | 2008 May |
|
| Relating sensory descriptors to volatile components in flavor of specialty rice types. | 2008 Nov |
|
| Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. | 2008 Nov 12 |
|
| RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). | 2008 Oct 8 |
|
| Genetic and molecular basis of fragrance in rice. | 2009 Jul-Aug |
|
| Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.). | 2009 Jun |
|
| Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. | 2009 May 27 |
|
| Molecular gastronomy: a new emerging scientific discipline. | 2010 Apr 14 |
|
| [Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography-mass spectrometry]. | 2010 Aug |
|
| Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. | 2010 Aug 15 |
|
| 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 Aug 24 |
|
| Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds. | 2010 Dec |
|
| Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. | 2010 May 26 |
|
| Improvement of aroma in transgenic potato as a consequence of impairing tuber browning. | 2010 Nov 17 |
| Substance Class |
Chemical
Created
by
admin
on
Edited
Fri Dec 15 19:00:32 GMT 2023
by
admin
on
Fri Dec 15 19:00:32 GMT 2023
|
| Record UNII |
IGC0W6LY94
|
| Record Status |
Validated (UNII)
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| Record Version |
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Systematic Name | English | ||
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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
Created by
admin on Fri Dec 15 19:00:32 GMT 2023 , Edited by admin on Fri Dec 15 19:00:32 GMT 2023
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IGC0W6LY94
Created by
admin on Fri Dec 15 19:00:32 GMT 2023 , Edited by admin on Fri Dec 15 19:00:32 GMT 2023
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PRIMARY |