Identification
YMDB ID: YMDB01451
Name: 2-acetyl-1-pyrroline
Species: Saccharomyces cerevisiae
Strain: Brewer's yeast
Description: 2-Acetyl-1-pyrroline, abbreviated 2AP is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice pandan (Pandanus amaryllifolius), and bread flowers (Vallaris glabra) their typical smell. 2-Acetyl-1-pyrroline 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 in baked bread. Both compounds have odor thresholds below 0.06 ng/l.[Wikipedia]
Structure: Thumb
Download: MOL | SDF | SMILES | InChI
Synonyms:
  • 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone
  • 1-Pyrroline, 2-acetyl
  • 2-Acetyl-1-pyrolline
Chemical Formula:
C6H9NO
Weight: Average: 111.1418
Monoisotopic: 111.068413915
InChI Key: InChIKey=DQBQWWSFRPLIAX-UHFFFAOYSA-N
InChI:
InChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3
Plain Text
CAS number: 99583-29-6
IUPAC Name:
1-(3,4-dihydro-2H-pyrrol-5-yl)ethan-1-one
Traditional IUPAC Name:
2-acetyl-1-pyrroline
SMILES:
[H]C([H])([H])C(=O)C1=NC([H])([H])C([H])([H])C1([H])[H]
Plain Text
Chemical Taxonomy
Kingdom: Organic Compounds
Super Class: Amino Acids and Polypeptides
Class: Amino Acids
Sub Class: Not Available
Other Descriptors:
  • Aliphatic Heteromonocyclic Compounds
Substituents:
  • pyrroline
  • ketone
  • imine
Physical Properties
State: Not Available
Charge: 0
Melting point: Not Available
Experimental Properties: Not Available
Predicted Properties:
Property Value Source
Water Solubility: 4.09e+00 g/l ALOGPS
LogP: 0.19 ALOGPS
LogP: 0.8588400190000001 ChemAxon Molconvert
LogS: -1.43 ALOGPS
pKa: Not Available ChemAxon Molconvert
Hydrogen Acceptor Count: 2 ChemAxon Molconvert
Hydrogen Donor Count: 0 ChemAxon Molconvert
Polar Surface Area: 29.43 A2 ChemAxon Molconvert
Rotatable Bond Count: 1 ChemAxon Molconvert
Refractivity: 31.4 ChemAxon Molconvert
Polarizability: 12.0 ChemAxon Molconvert
Biological Properties
Cellular Locations: Not Available
Pathways: Not Available
Concentrations
Not Available
Details describing the conversion of literature concentrations can be found here.
Spectra
Not Available
References
References:
  • Mahadevan, K., Farmer, L. (2006). "Key odor impact compounds in three yeast extract pastes." J Agric Food Chem 54:7242-7250. Pubmed: 16968089 Link_out
Synthesis Reference: Not Available
External Links:
Resource Link
Pubchem Compound ID: 522834 Link_out
ChemSpider ID: 456071 Link_out
Wikipedia: 2-acetyl-1-pyrroline Link_out

Enzymes
Not Available

Transporters
Not Available