Preparation of 2-acetyl-1-pyrroline compositions

Details Preparation of 2-acetyl-1-pyrroline compositions Preparation of 2-acetyl-1-pyrroline compositions

1993-11-29

1995-03-28

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

A23L 1226

Patent

active

054015219

ABSTRACT:
2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

REFERENCES:
patent: 3620771 (1971-11-01), Hunter et al.
patent: 3725425 (1973-04-01), Hunter et al.
patent: 4522838 (1985-06-01), Buttery et al.
patent: 5280127 (1994-01-01), Duby et al.
Abstract No. 84327 D/46 of Japanese Patent Document No. J5 6125-364 (1980).
Buchi, et al., "Synthesis of 2-Acetyl-1,4,5,6-Tetrahydropyridine, A Constituent of Bread Aroma," J. Org. Chem., vol. 36; No. 4, 1971, 609-610.
Buttery, et al., "Cooked Rice Aroma and 2-Acetyl-1 Pyrroline", J. Agric. Food Chem., 1983, 31, 823-826.

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