Species with data from:

Hofmann, T.; Schieberle, P., Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions, J. Agric. Food Chem., 1998, 46, 7, 2721-2726, https://doi.org/10.1021/jf971101s .

6 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. 2,3-Butanedione (C₄H₆O₂)
   
2. Furaneol (C₆H₈O₃)
   
3. 2-Acetyl-1-pyrroline (C₆H₉NO)
   
4. 2-Propionyl-1-pyrroline (C₇H₁₁NO)
   
5. 2-Propionyl-3,4,5,6-tetrahydropyridine (C₈H₁₃NO)
   
6. 2-Propionyl-1,4,5,6-tetrahydropyridine (C₈H₁₃NO)