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propionyl pyrroline 1% in vegatable oil triglyceride

Chemical Structure

General Material Information

Preferred name propionyl pyrroline 1% in vegatable oil triglyceride
Trivial Name 1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone
Short Description 2-propionylpyrroline 1% in vegatable oil triglyceride
Formula C7 H11 N O
CAS Number 133447-37-7
FEMA Number 4063
Flavis Number 14.168
FDA UNII C032C57DYG
Nikkaji Number J676.709E
NMR Predictor External link
JECFA Food Flavoring 1605 2-propionylpyrroline 1% in vegatable oil triglyceride
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 133447-37-7 ; 2-PROPIONYLPYRROLINE
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-
  • 1-Propanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)-
  • 1-(3,4-Dihydro-2H-pyrrol-5-yl)-1-propanone

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Literature & 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
Publications by Info
FILBERTONE
Publications by PubMed
Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.
Key aroma compounds in roasted in-shell peanuts.
Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
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.
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
Odor-active compounds of Iberian hams with different aroma characteristics.
Characterization of the most odor-active compounds of Iberian ham headspace.
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.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (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

Suppliers

Parchem

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 125.17086791992
Specific gravity @ 25 °C
Pounds per Gallon 8.146 to 8.196
Refractive Index 1.446 to 1.452 @ 20 °C
Boiling Point 89 to 90°C @ 1 mm Hg
Vapor Pressure 0.292 mmHg @ 25 °C
Flash Point TCC Value 75.56 °C TCC
logP (o/w) 0.49 est
Solubility
alcohol Yes
triacetin Yes
water, 1391 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Fishy
fishy, roasted
General comment At 1.00 % in propylene glycol. fishy roasted

Occurrences

Safety Information

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
Click here to view publication 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
AIDS Citations:Search
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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