Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI)

Gefahreninformationscode (GHS)

• Bildanzeige (GHS)

  

• Alarmwort

  Warnung

• Gefahrenhinweise

  H315：Verursacht Hautreizungen.

  H319：Verursacht schwere Augenreizung.

  H335：Kann die Atemwege reizen.

• Sicherheit

  P261：Einatmen von Staub vermeiden.

  P305+P351+P338：BEI KONTAKT MIT DEN AUGEN: Einige Minuten lang behutsam mit Wasser spülen. Eventuell vorhandene Kontaktlinsen nach Möglichkeit entfernen. Weiter spülen.

Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) Chemische Eigenschaften,Einsatz,Produktion Methoden

• Chemische Eigenschaften

  Yellow to Orange Liquid

• Verwenden

  It is isolated from rice and identified as the compound responsible for the flavor and aroma of scented rice after cooking.

• Definition

  ChEBI: 2-acetyl-1-pyrroline is a pyrroline that is 1-pyrroline in which the hydrogen at position 2 is replaced by an acetyl group. It is an aroma and flavour compound present in jasmine rice and basmati rice. It is responsible for the 'popcorn' aroma in a large variety of cereal and food products. It is one of the key odourants of the crust of bread and considered to be responsible for the cracker-like odour properties. In bread, it is primarily generated during baking but amounts are influenced by ingredient composition and fermentation conditions. It has a role as a metabolite, a flavouring agent and a Maillard reaction product. It is a methyl ketone, a pyrroline and an acylimine.

Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) Upstream-Materialien And Downstream Produkte

Ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- (9CI) Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

Global(64)Suppliers

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