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Identification
YMDB IDYMDB01451
Name2-acetyl-1-pyrroline
SpeciesSaccharomyces cerevisiae
StrainBrewer's yeast
Description2-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
Synonyms
  • 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone
  • 1-Pyrroline, 2-acetyl
  • 2-Acetyl-1-pyrolline
  • 2-Acetyl-4,5-dihydro-3H-pyrrole
  • 2AP
  • APR
  • 1-(3,4-dihydro-2H-Pyrrol-5-yl)ethanone, 9ci
  • 2-Acetyl-1-pyrroline
  • 2-Acetylpyrroline
CAS number99583-29-6
WeightAverage: 111.1418
Monoisotopic: 111.068413915
InChI KeyDQBQWWSFRPLIAX-UHFFFAOYSA-N
InChIInChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3
IUPAC Name1-(3,4-dihydro-2H-pyrrol-5-yl)ethan-1-one
Traditional IUPAC Name2-acetyl-1-pyrroline
Chemical FormulaC6H9NO
SMILES[H]C([H])([H])C(=O)C1=NC([H])([H])C([H])([H])C1([H])[H]
Chemical Taxonomy
DescriptionThis compound belongs to the class of organic compounds known as pyrrolines. These are compounds containing a pyrroline ring, which is a five-member unsaturated aliphatic ring with one nitrogen atom and four carbon atoms.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassPyrrolines
Sub ClassNot Available
Direct ParentPyrrolines
Alternative Parents
Substituents
  • Pyrroline
  • Ketimine
  • Ketone
  • Propargyl-type 1,3-dipolar organic compound
  • Organic 1,3-dipolar compound
  • Azacycle
  • Carbonyl group
  • Organopnictogen compound
  • Organooxygen compound
  • Organonitrogen compound
  • Organic oxygen compound
  • Organic nitrogen compound
  • Imine
  • Hydrocarbon derivative
  • Organic oxide
  • Aliphatic heteromonocyclic compound
Molecular FrameworkAliphatic heteromonocyclic compounds
External Descriptors
Physical Properties
StateNot Available
Charge0
Melting pointNot Available
Experimental Properties
PropertyValueReference
Water SolubilityNot AvailablePhysProp
LogPNot AvailablePhysProp
Predicted Properties
PropertyValueSource
Water Solubility4.09 g/LALOGPS
logP0.19ALOGPS
logP0.86ChemAxon
logS-1.4ALOGPS
pKa (Strongest Acidic)18.44ChemAxon
pKa (Strongest Basic)3.77ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count2ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area29.43 ŲChemAxon
Rotatable Bond Count1ChemAxon
Refractivity31.39 m³·mol⁻¹ChemAxon
Polarizability12.01 ųChemAxon
Number of Rings1ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Biological Properties
Cellular LocationsNot Available
Organoleptic Properties
Flavour/OdourSource
HamFDB003364
NutFDB003364
NuttyFDB003364
RoastFDB003364
RoastedFDB003364
SweetFDB003364
SMPDB PathwaysNot Available
KEGG PathwaysNot Available
SMPDB ReactionsNot Available
KEGG ReactionsNot Available
Concentrations
Intracellular ConcentrationsNot Available
Extracellular ConcentrationsNot Available
Spectra
Spectra
References
References:
  • Mahadevan, K., Farmer, L. (2006). "Key odor impact compounds in three yeast extract pastes." J Agric Food Chem 54:7242-7250.16968089
Synthesis Reference:Not Available
External Links:
ResourceLink
CHEBI ID67125
HMDB IDHMDB31308
Pubchem Compound ID522834
Kegg IDNot Available
ChemSpider ID456071
FOODB IDFDB003364
Wikipedia2-acetyl-1-pyrroline
BioCyc IDNot Available