propionyl pyrroline 1% in vegatable oil triglyceride

Export Excel

2-propionylpyrroline 1% in vegatable oil triglyceride

CAS: 133447-37-7 C7 H11 N O MW: 125.17087000 fishy
All Ingredients Aromatic Ingredients CAS Numbers Flavor Ingredients Found in Nature M.W Index Odor Substantivity Refractive Index Specific Gravity

Identification

Namepropionyl pyrroline 1% in vegatable oil triglyceride
CAS Number133447-37-7
FDA UNIIC032C57DYG
Molecular FormulaC7 H11 N O
Molecular Weight125.17087000
Nikkaji NumberJ676.709E

Regulatory

JECFA Food Flavoring1605 2-propionylpyrroline 1% in vegatable oil triglyceride
DG SANTE Food Flavourings14.168 2-propionyl pyrroline 1% in vegatable oil triglyceride
FEMA Number4063
FDANo 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
Insoluble in water

Organoleptic Properties

Odor Description at 1.00 % in propylene glycol.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for propionyl pyrroline 1% in vegatable oil triglyceride usage levels up tonot 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 Concern540 (μg/person/day)
baked goods60.00000
beverages(nonalcoholic)1.20000
beverages(alcoholic)6.00000
breakfast cereal10.00000
cheese-
chewing gum60.00000
condiments / relishes-
confectionery froastings6.00000
egg products6.00000
fats / oils8.00000
fish products-
frozen dairy20.00000
fruit ices-
gelatins / puddings10.00000
granulated sugar-
gravies-
hard candy10.00000
imitation dairy-
instant coffee / tea10.00000
jams / jellies10.00000
meat products10.00000
milk products10.00000
nut products-
other grains10.00000
poultry-
processed fruits-
processed vegetables10.00000
reconstituted vegetables-
seasonings / flavors10.00000
snack foods50.00000
soft candy10.00000
soups-
sugar substitutes-
sweet sauces6.00000

Chemical sources Association Inc

Exchange of knowledge

Need This Item for Flavor? You can contact the Chemical Sources Association.

View All Website

Potential Uses

None Found

Natural Occurrence

hazelnut popcorn PMC

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