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2-Acetyl-1-pyrroline
2-Acetyl-1-pyrroline
2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives freshly baked bread, jasmine rice and basmati rice, the herb pandan (Pandanus amaryllifolius), and bread flowers (Vallaris glabra) their customary smell.{{cite journal
2AP and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine of similar smell, can be formed by Maillard reactions during heating of food such as the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/L.{{cite journal
Structure and properties
2AP is a substituted pyrroline and a cyclic imine as well as a ketone.
References
References
- (2016-04-13). "Why bearcats smell like buttered popcorn". Duke University/Eurekalert.
- "Fifty years of tiger pheromone research".
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