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Compound Summary

General Compound Information

2-propionyl-1-pyrroline

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Description

Formed by thermal treatment of proline and glucose mixtures. Constituent of freshly popped corn aroma

Synonyms

133447-37-7; 2-propionyl-1-pyrroline; 1-(3,4-dihydro-2H-pyrrol-5-yl)propan-1-one; 2-Propionylpyrroline; FEMA No. 4063;

3,4-Dihydro-5-propanoyl-2H-pyrrole;1-Propanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)-;1-Pyrroline, 2-propanoyl;C032C57DYG;1-(3,4-Dihydro-2H-pyroll-5-yl)-1-propanone;propionylpyrroline,2-propionyl-1-pyrroline;UNII-C032C57DYG;SCHEMBL2134321;DTXSID60158112;CHEBI:184280;2-PROPIONYLPYRROLINE [FHFI];ZINC13480221;AKOS015842699;FT-0674079;1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone, 9CI;Q27274991;

FlavorDB ID

2904

PUBCHEM ID

Molecular Weight

125.17 Molecular Formula

C7H11NO

Openeye Can Smiles

CCC(=O)C1=NCCC1

IUPAC Inchikey

OVNCGQSYSSYBPO-UHFFFAOYSA-N

Network

Similarity

CATEGORY	QUALITY	THRESHOLD	OCCURENCE	REFERENCE
smell	roasty, popcorn-like	1.598e-7 µmol/L	popcorn	details
smell	roasty	1.598e-7 µmol/L	wheat bread popcorn	details
smell		1.598e-7 µmol/L	maillard reaction	details
smell	popcorn-like	5.353e-5 µmol/L	pan-fried white mushroom	details

Toxicity Summary
Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database

Food Additive Safety (OFAS)
2-PROPIONYLPYRROLINE is used for FLAVORING AGENT OR ADJUVANT. More food additive safty information please view GRAS report.

EFSA's chemical Hazards Database : OpenFoodTox
This compound is found in OpenFoodTox with the name: 2-Propionyl pyrroline 1% vegetable oil triglycerides

Reference point : Defined point on an experimental dose–response relationship for the critical effect. This term is synonymous to Point of departure (USA). Reference points include the lowest or no observed adverse effect level (LOAEL/NOAEL) or benchmark dose lower confidence limit (BDML), used to derive a reference value or Margin of Exposure in human and animal health risk assessment. In the ecological area, these include lethal dose (LD50), effect concentration (EC5/ECx), no (adverse) effect concentration/dose (NOEC/NOAEC/NOAED), no (adverse) effect level (NEL/NOAEL), hazard concentration (HC5/HCx) derived from a Species Sensitivity Distributions (SSD) for the ecosystem (EFSA Scientific Committee,2018). Citation: DOI 10.5281/zenodo.4740174

Reference point information of this compound is not available!

Reference Value

Reference Value : The estimated maximum dose (on a body mass basis) or the concentration of an agent to which an individual may be exposed over a specified period without appreciable risk. Reference values are established by applying an uncertainty factor to the reference point. Examples of reference values in human health include acceptable daily intake (ADI) for food and feed additives, and pesticides, tolerable upper intake levels (UL) for vitamins and minerals, and tolerable daily intake (TDI) for contaminants and food contact materials. For acute effects and operators, the acute reference dose (ARfD) and the acceptable operator exposure level (AOEL). In animal health and the ecological area, these include safe feed concentrations and the Predicted no effect concentration (PNEC) respectively (EFSA Scientific Committee, 2018). Citation: DOI 10.5281/zenodo.4740174

OUTPUT ID	ASSESSMENT	QUALIFIER	VALUE	UNIT	POPULATION
2263	TTC Cramer Class II	=	9	µg/kg bw/day	Consumers

Genotoxicity

Author	YEAR	OUTPUT ID	Genotoxicity
EFSA AFC	2008	2263	Not determined

EFSA Outputs

Output ID	Title	DOI	Published
2263	Flavouring Group Evaluation 86, (FGE.86): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting). Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food	doi:10.2903/j.efsa.2008.745	28Nov2008

Receptors

Receptor information of this compound is not available!

GC-MS Consensus Spectra

GC-MS Consensus Spectra information of this compound is not available!

Content

Compound Summary

2-propionyl-1-pyrroline

Description

Formed by thermal treatment of proline and glucose mixtures. Constituent of freshly popped corn aroma

Synonyms

133447-37-7; 2-propionyl-1-pyrroline; 1-(3,4-dihydro-2H-pyrrol-5-yl)propan-1-one; 2-Propionylpyrroline; FEMA No. 4063;

FlavorDB ID

2904

PUBCHEM ID

529251

Molecular Weight

125.17

Molecular Formula

C7H11NO

Openeye Can Smiles

CCC(=O)C1=NCCC1

IUPAC Inchikey

OVNCGQSYSSYBPO-UHFFFAOYSA-N

Network

Shown in network

Similarity

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Content

Compound Summary

2-propionyl-1-pyrroline

Description

Formed by thermal treatment of proline and glucose mixtures. Constituent of freshly popped corn aroma

Synonyms

133447-37-7; 2-propionyl-1-pyrroline; 1-(3,4-dihydro-2H-pyrrol-5-yl)propan-1-one; 2-Propionylpyrroline; FEMA No. 4063;

FlavorDB ID

2904

PUBCHEM ID

529251

Molecular Weight

125.17

Molecular Formula

C7H11NO

Openeye Can Smiles

CCC(=O)C1=NCCC1

IUPAC Inchikey

OVNCGQSYSSYBPO-UHFFFAOYSA-N

Network

Shown in network

Similarity

Show/Hide similarity panel

Reference Details

Reference Details

Reference Details

Reference Details

OpenFoodTox: component 2-Propionyl pyrroline 1% vegetable oil triglycerides