EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

propionyl pyrroline 1% in vegatable oil triglyceride
2-propionylpyrroline 1% in vegatable oil triglyceride

Supplier Sponsors

Name:1-(4,5-dihydro-3H-pyrrol-2-yl)propan-1-one
CAS Number: 133447-37-7Picture of molecule3D/inchi
FDA UNII:C032C57DYG
Nikkaji Web:J676.709E
XlogP:0.20 (est)
Molecular Weight:125.17087000
Formula:C7 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
JECFA Food Flavoring:1605 2-propionylpyrroline 1% in vegatable oil triglyceride
FLAVIS Number:14.168 (Old)
DG SANTE Food Flavourings:14.168 2-propionyl pyrroline 1% in vegatable oil triglyceride
FEMA Number:4063 2-propionylpyrroline 1% in vegatable oil triglyceride
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):133447-37-7 ; 2-PROPIONYLPYRROLINE
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.97900 to 0.98500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.146 to 8.196
Refractive Index:1.44600 to 1.45200 @ 20.00 °C.
Boiling Point: 89.00 to 90.00 °C. @ 1.00 mm Hg
Vapor Pressure:0.292000 mmHg @ 25.00 °C. (est)
Flash Point: 168.00 °F. TCC ( 75.56 °C. )
logP (o/w): 0.490 (est)
Soluble in:
 alcohol
 triacetin
 water, 1391 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fishy
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
fishy roasted
Odor Description:at 1.00 % in propylene glycol. fishy roasted
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
propionyl pyrroline 1% in vegatable oil triglyceride
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for propionyl pyrroline 1% in vegatable oil triglyceride usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day)
Threshold of Concern:540 (μg/person/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 21
 average usual ppmaverage maximum ppm
baked goods: 60.00000300.00000
beverages(nonalcoholic): 1.2000012.00000
beverages(alcoholic): 6.0000050.00000
breakfast cereal: 10.00000100.00000
cheese: --
chewing gum: 60.00000300.00000
condiments / relishes: --
confectionery froastings: 6.0000030.00000
egg products: 6.0000030.00000
fats / oils: 8.0000040.00000
fish products: --
frozen dairy: 20.00000100.00000
fruit ices: --
gelatins / puddings: 10.0000050.00000
granulated sugar: --
gravies: --
hard candy: 10.0000050.00000
imitation dairy: --
instant coffee / tea: 10.0000050.00000
jams / jellies: 10.0000050.00000
meat products: 10.0000050.00000
milk products: 10.0000050.00000
nut products: --
other grains: 10.0000050.00000
poultry: --
processed fruits: --
processed vegetables: 10.0000050.00000
reconstituted vegetables: --
seasonings / flavors: 10.0000050.00000
snack foods: 50.00000250.00000
soft candy: 10.0000050.00000
soups: --
sugar substitutes: --
sweet sauces: 6.0000030.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 86, (FGE.86)[1] - 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
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :529251
National Institute of Allergy and Infectious Diseases:Data
1-(4,5-dihydro-3H-pyrrol-2-yl)propan-1-one
Chemidplus:0133447377
 
References:
 1-(4,5-dihydro-3H-pyrrol-2-yl)propan-1-one
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):529251
Pubchem (sid):135354179
Flavornet:133447-37-7
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB34883
FooDB:FDB013458
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fishy
1-
amino-2-propanol
CS
For Flavor
No flavor group found for these
2-
acetyl-1-pyrroline
FL
(±)-sec-
butyl amine
FL
2-
methyl butyl amine
FL
iso
pentylidene isopentyl amine
FL
phenethyl amine
FL
iso
propyl amine
FL
(R)-N,N,alpha-
trimethyl benzyl amine
FL
tripropyl amine
FL
ammoniacal
ammoniacal
2-
methyl piperidine
FL
fishy
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 hazelnut
Search Trop Picture
 popcorn
Search PMC Picture
 
Synonyms:
1-(3,4-dihydro-2H-pyroll-5-yl)-1-propanone
1-(3,4-dihydro-2H-pyrrol-5-yl)-1-propanone 1% in vegatable oil triglyceride
1-(3,4-dihydro-2H-pyrrol-5-yl)propan-1-one
1-(4,5-dihydro-3H-pyrrol-2-yl)propan-1-one
1-propanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)-
2-propionyl pyrroline 1% in vegatable oil triglyceride
2-propionyl-1-pyrroline
2-propionyl-1-pyrroline 1% in vegatable oil triglyceride
2-propionylpyrroline 1% in vegatable oil triglyceride
1-pyrroline, 2-propanoyl
1-pyrroline, 2-propionyl-
 

Articles:

Info:FILBERTONE
PubMed:Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.
PubMed:Key aroma compounds in roasted in-shell peanuts.
PubMed:Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
PubMed:Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:Penicillin Acylase-Mediated Synthesis of 2-Acetyl-1-pyrroline and of 2-Propionyl-1-pyrroline, Key Roast-Smelling Odorants in Food. Inclusion Complexes with beta-Cyclodextrin and Their NMR and MS Characterization.
 
Notes:
Formed by thermal treatment of proline and glucose mixtures. Constit. of freshly popped corn aroma
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