| Term Name: |
2-acetyl-1-pyrroline |
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Search Ontology:
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| Synonyms: |
- 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone
- 2-acetyl-4,5-dihydro-3H-pyrrole
- 2AP
- APR
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| 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.
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| References: |
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| Ontology: |
ChEBI
(
EBI
)
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