The molecule below, 2-acetyl-1-pyrroline (2-AP), is associated with the aroma and flavor of white bread and basmati rice. In higher concentrations, it gives cooked popcorn its characteristic buttery aroma and flavor. Its odor is very intense: We can detect 2-AP in water at concentrations below one nanogram/liter. The buttery aspect derives from a hydrolysis reaction. Identify the functional group sensitive to hydrolysis, write out a hydrolysis mechanism under acidic conditions, and give the structure of the product.