2AA, an intermediate in the biosynthetic pathway for quinazolines, a pathway branching from the tryptophan catabolic pathway. Forms yellow to yellow-brown liquid with grape-type ofor. This compound is related to methyl anthranilate which causes the foxy aroma (musty odor and flavor of wines) in grapes of non-vinifera varieties, but it may also lead to naphthalene-like odor. It can be detected in the breath of cystic fibrosis patients infected with Pseudomonas aeruginosa and, in smaller amounts, in healthy people - after eating corn chips, canned tuna, egg whites and some types of beer. 2’-aminoacetophenone is the principal odorant responsible for the characterisitic taco shell odor of bat roosts (Tadarida brasiliensis mexicana). Linear Formula H2NC6H4COCH3, Molecular Weight 135.16, CAS Number 551-93-9.
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