Search Ontology:
ChEBI

2-acetyl-1-pyrroline

Term ID
CHEBI:67125
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.
References
Ontology
ChEBI  ( EBI )
Relationships
is a type of
has_role
Phenotype
Phenotype resulting from 2-acetyl-1-pyrroline
Phenotype where environments contain 2-acetyl-1-pyrroline
Phenotype modified by environments containing 2-acetyl-1-pyrroline
Human Disease Model
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