Journal of Agricultural and Food Chemistry p. 1458 - 1461 (1993)
Update date:2022-08-03
Topics:
Kimpe, Norbert G. De
Stevens, Christian V.
Keppens, Marian A.
A new straightforward synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component with a cracker-like flavor, is reported.The reaction sequence involves the conversion of pyrrolidine into tripyrroline, subsequent hydrocyanation of the latter into 2-cyanopyrrolidine, oxidation into 2-cyano-1-pyrroline, and Grignard addition of methylmagnesium iodide, affording an overall yield of 16-19percent from pyrrolidine.In similar way, 2-propionyl-1-pyrroline, a recently discovered flavor component of popcorn, was prepared in addition to several higher analogues, i.e., 2-acyl-1-pyrrolines.Also, the synthesis of 2-(acetyl-d3)-1-pyrroline, a deuterated derivative of the rice flavor compound which is useful for the stable isotope dilution assay, is described.
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