Articles:
2-propionylpyrroline 1% in vegatable oil triglyceride
Notes:
Formed by thermal treatment of proline and glucose mixtures. Constit. of freshly popped corn aroma
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 133447-37-7 |  3D/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 |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1605 2-propionylpyrroline 1% in vegatable oil triglyceride |
| 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 CSA |
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 ppm | average maximum ppm | ||
| baked goods: | 60.00000 | 300.00000 | |
| beverages(nonalcoholic): | 1.20000 | 12.00000 | |
| beverages(alcoholic): | 6.00000 | 50.00000 | |
| breakfast cereal: | 10.00000 | 100.00000 | |
| cheese: | - | - | |
| chewing gum: | 60.00000 | 300.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 6.00000 | 30.00000 | |
| egg products: | 6.00000 | 30.00000 | |
| fats / oils: | 8.00000 | 40.00000 | |
| fish products: | - | - | |
| frozen dairy: | 20.00000 | 100.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 10.00000 | 50.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 10.00000 | 50.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | 10.00000 | 50.00000 | |
| jams / jellies: | 10.00000 | 50.00000 | |
| meat products: | 10.00000 | 50.00000 | |
| milk products: | 10.00000 | 50.00000 | |
| nut products: | - | - | |
| other grains: | 10.00000 | 50.00000 | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | 10.00000 | 50.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 10.00000 | 50.00000 | |
| snack foods: | 50.00000 | 250.00000 | |
| soft candy: | 10.00000 | 50.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | 6.00000 | 30.00000 | |
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 |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| 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 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 |
Potential Blenders and core components note
| For Odor | ||
| fishy | ||
| 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 | ||
| 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- |