Search Ontology:
ChEBI
2-acetyl-1-pyrroline
- Term ID
- CHEBI:67125
- Synonyms
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- 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
-
- AGR:IND44456134
- PMID:12428963
- PMID:12517110
- PMID:16356012
- PMID:16771451
- PMID:20497370
- PMID:20800726
- PMID:22404867
- Patent:US4522838
- Reaxys:6321339
- Wikipedia:2-Acetyl-1-pyrroline
- Ontology
- ChEBI ( EBI )
- is a type of
-
- has_role
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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 Data