80933-75-1 Usage
Description
2-Propionyl-3,4,5,6-tetrahydro is an organic compound that is known for its characteristic flavor profile. It is a derivative of tetrahydro, which is a saturated hydrocarbon, and has a propionyl group attached to it. 2-Propionyl-3,4,5,6-tetrahydro is recognized for its contribution to the distinct aroma and taste of certain food products, particularly in the context of bread and cooked rice.
Uses
Used in Food Industry:
2-Propionyl-3,4,5,6-tetrahydro is used as a flavoring agent for enhancing the taste and aroma of bread and cooked rice. Its unique properties allow it to mimic the natural flavors that develop during the cooking process, thereby improving the overall sensory experience of these staple foods.
Used in Flavor Compounds:
2-Propionyl-3,4,5,6-tetrahydro is also utilized in the creation of synthetic flavor compounds. It serves as a key ingredient in the formulation of various food flavorings, where it helps to achieve the desired taste and olfactory characteristics that are reminiscent of freshly prepared bread and rice dishes.
Used in Research and Development:
In addition to its practical applications, 2-Propionyl-3,4,5,6-tetrahydro is used in research settings to study the chemical composition of food flavors and to develop new methods for flavor enhancement. This research can lead to the discovery of novel flavor compounds and the improvement of existing ones, ultimately benefiting the food industry and consumers alike.
Check Digit Verification of cas no
The CAS Registry Mumber 80933-75-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 8,0,9,3 and 3 respectively; the second part has 2 digits, 7 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 80933-75:
(7*8)+(6*0)+(5*9)+(4*3)+(3*3)+(2*7)+(1*5)=141
141 % 10 = 1
So 80933-75-1 is a valid CAS Registry Number.
80933-75-1Relevant articles and documents
Volatile constituents of Semnostachya menglaensis Tsui
Naef, Regula,Velluz, Alain,Mayenzet, Fabienne,Starkenmann, Christian,Sun, Han-Dong
, p. 9161 - 9164 (2005)
Semnostachya menglaensis Tsui (Acanthaceae) is a rare plant indigenous to Mengla in the tropical rainforest of the Xishuangbanna prefecture in the south of Yunnan province, People's Republic of China. When the leaves are crushed, a characteristic smell of basmati rice or pandan leaves develops. Their hexane extract, prepared from a specimen growing in a greenhouse of the botanical garden of the Kunming Institute of Botany, contains 1-(3,4,5,6-tetrahydro-2- pyridyl)-1-propanone (41.2%) and 1-(1,4,5,6-tetrahydro-2-pyridyl)-1-propanone (37.5%) which constitute the main part of the volatile compounds. Minor components are 1-(3,4,5,6-tetrahydro-2-pyridyl)-1-ethanone (4.9%), 1-(1,4,5,6-tetrahydro-2-pyridyl)-1-ethanone (4.8%), 1-(2-piperidyl)-1-propanone (5.2%), 1-octen-3-ol (3.2%), 1-octen-3-one (1.9%), and 3-octanol and 1-(2-pyridyl)-1-propanone in trace amounts.
Novel syntheses of the major flavor components of bread and cooked rice
De Kimpe, Norbert,Keppens, Marian
, p. 1515 - 1519 (2007/10/03)
A new synthetic pathway toward the Maillard flavor compounds 6-acyl-1,2,3,4-tetrahydropyridines and 2-acetyl-1-pyrroline is presented. The reaction sequence involves deprotonation of a vicinal diimine and subsequent alkylation with an N,N-diprotected ω-bromoalkylamine, followed by deprotection and intramolecular transimination of the functionalized intermediate. Acidic workup affords the above-mentioned heterocycles, which are principal flavor constituents of bread and cooked rice, respectively. In addition, the synthesis of the more stable diethyl acetal of 2-acetyl-1-pyrroline is described.
