2-Acetyl-1-pyrroline



2-Acetyl-1-pyrroline, abbreviated 2AP, with the IUPAC name 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone, is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice pandan (Pandanus amaryllifolius), and bread flowers (Vallaris glabra) their typical smell . 2-Acetyl-1-pyrroline and its structural homolog 6-acetyl-2,3,4,5-tetrahydropyridine of similar smell can be formed by Maillard reactions during heating of food such as in baked bread. Both compounds have odor thresholds below 0.06 ng/l.

Chemistry
2-Acetyl-1-pyrroline is a substituted pyrroline and a cyclic imine as well as a ketone.