| 翻訳と辞書 |
| 2-acetyl-1-pyrroline ： ウィキペディア英語版 |
2-Acetyl-1-pyrroline
|Section2=
}}
2-Acetyl-1-pyrroline, abbreviated 2AP, with the IUPAC name 1-(3,4-dihydro-2''H''-pyrrol-5-yl)ethanone, 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 customary 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 the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/l.
== Structure and properties ==
2-Acetyl-1-pyrroline is a substituted pyrroline and a cyclic imine as well as a ketone.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「2-Acetyl-1-pyrroline」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|