化合物信息

2-Acetyl-1-pyrroline 

A187650 

It is isolated from rice and identified as the compound responsible for the flavor and aroma of scented rice after cooking.Please note that the packsizes reflect the amount of solution, not the amount of material in solution.

CHEBI:67125 

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.