2-AP
|2-A-P|
/tuː eɪ piː/
popcorn-/jasmine-like aroma compound
Etymology
'2-AP' originates from English, specifically an abbreviation of the systematic chemical name '2-acetyl-1-pyrroline', where 'acetyl' ultimately derives from Latin 'acetum' meaning 'vinegar' and 'pyrroline' comes from the heterocyclic root related to 'pyrrole'.
'2-acetyl-1-pyrroline' was formed using modern organic nomenclature to indicate an acetyl group at position 2 on a pyrroline ring; over time researchers and food scientists shortened this systematic name in publications and industry to the concise abbreviation '2-AP'.
Initially the term denoted the chemical structure and systematic name (position and functional group). Over time '2-AP' has come to be used more broadly in food science and popular descriptions to refer to the compound as the characteristic aroma (fragrance) of certain foods.
Meanings by Part of Speech
Noun 1
abbreviation for 2-acetyl-1-pyrroline, an organic heterocyclic compound notable as a key aroma molecule that produces a popcorn-, pandan- or jasmine-like fragrance in foods such as fragrant rice, baked goods, and pandan leaves.
The 2-AP concentration in jasmine rice contributes to its characteristic aroma.
Synonyms
Last updated: 2025/10/17 21:54