Term Name:	2-acetyl-1-pyrroline
Synonyms:	1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone, 2-acetyl-4,5-dihydro-3H-pyrrole, 2AP, APR
Definition:	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.
Ontology:	ChEBI [CHEBI:67125]  ( EBI )