acetylpyrroline
2-acetyl-1-pyrroline
CAS 85213-22-5 - MW 111.14
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 898 | 923 | 1013 | 1320 |
| Ethyl ester RI | 514 | 519 | 549 | 692 |
Percepts: nut, roast
References:
OV101 Roberts & Acree 1994; Thermally generated flavors, ACS symposium series 543, 71-79
DB5 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433.Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-1701].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Schieberle & Grosch 1987; Z Lebensm Unters Forsch, 185, 111-113. [DBWax].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
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