FlavScents AInsights Entry for 2-acetyl-1-pyrroline (CAS: 85213-22-5)
1. Identity & Chemical Information
2-acetyl-1-pyrroline is a key aroma compound known for its distinct popcorn-like scent. Its IUPAC name is 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone. The CAS number for this compound is 85213-22-5. It is also recognized by the FEMA number 3126. The molecular formula is C6H9NO, with a molecular weight of 111.14 g/mol. The compound features a pyrroline ring, which is crucial for its characteristic odor. This structure is significant in the context of its odor profile, as the presence of the nitrogen atom in the ring contributes to its unique scent.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-acetyl-1-pyrroline is renowned for its potent aroma reminiscent of freshly baked bread, popcorn, and jasmine rice. It is often described as having a warm, nutty, and slightly sweet scent. The compound is highly diffusive and can be perceived at very low concentrations, with odor thresholds reported as low as 0.1 ppb in air. In flavor applications, it serves as an impact note, providing a realistic and appealing bread-like aroma that enhances the sensory profile of various food products.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
This compound naturally occurs in several foods, including jasmine rice, bread, and popcorn. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods. The presence of 2-acetyl-1-pyrroline in natural sources allows it to be designated as a "natural flavor" in regulatory terms, which is significant for product labeling and consumer perception.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-acetyl-1-pyrroline is extensively used in flavor formulations to impart a bread-like, nutty aroma. It is commonly used in bakery products, snacks, and rice-based dishes. The typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is important to note that this compound is sensitive to heat and oxidation, which can affect its stability and efficacy in flavor systems. Formulators must consider these factors to maintain the desired sensory attributes in the final product.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, 2-acetyl-1-pyrroline is valued for its ability to add a warm, comforting note to compositions. It is used in various fragrance families, including gourmand and oriental, and is often found in products like perfumes, candles, and air fresheners. The compound typically contributes to the top and middle notes of a fragrance, providing an initial burst of aroma that evolves over time. Concentration levels in fragrance formulations are generally low, reflecting its potent scent profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, 2-acetyl-1-pyrroline is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food flavors. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, countries like Japan and China have specific regulations for flavoring substances, and 2-acetyl-1-pyrroline is generally accepted within these frameworks. In Latin America, regulatory acceptance varies, with countries like Brazil following MERCOSUR guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, 2-acetyl-1-pyrroline is considered safe at typical use levels in food, with no specific ADI established. The compound's low concentration in food products results in minimal exposure risk. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported. However, formulators should adhere to IFRA guidelines to ensure consumer safety. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation and protective measures should be in place to minimize risks.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-acetyl-1-pyrroline is a valuable compound for its ability to impart a realistic bread-like aroma, enhancing the sensory appeal of various products. It synergizes well with other Maillard reaction products and can be used to create complex flavor profiles. Formulators should be cautious of its volatility and potential for degradation under heat and oxidative conditions. It is often under-used in applications where a subtle, authentic bread note could enhance the overall sensory experience.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2-acetyl-1-pyrroline is well-established, with extensive research supporting its sensory and functional properties. Industry practices are well-documented, although some variability exists in regulatory interpretations across regions. Known data gaps are minimal, with most information being consistent across authoritative sources.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-06-09 21:09:21 GMT (p2)
