EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

pyrrole
divinyleneimine

Supplier Sponsors

Name:1H-pyrrole
CAS Number: 109-97-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-724-7
FDA UNII:86S1ZD6L2C
Nikkaji Web:J371I
Beilstein Number:0001159
MDL:MFCD00005216
CoE Number:2318
XlogP3:0.70 (est)
Molecular Weight:67.09085000
Formula:C4 H5 N
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1314 pyrrole
FLAVIS Number:14.041 (Old)
DG SANTE Food Flavourings:14.041 pyrrole
FEMA Number:3386 pyrrole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):109-97-7 ; PYRROLE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.95500 to 0.97500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.947 to 8.113
Refractive Index:1.50700 to 1.51000 @ 20.00 °C.
Melting Point: -23.00 °C. @ 760.00 mm Hg
Boiling Point: 130.00 to 131.00 °C. @ 760.00 mm Hg
Vapor Pressure:12.234000 mmHg @ 25.00 °C. (est)
Vapor Density:2.31 ( Air = 1 )
Flash Point: 92.00 °F. TCC ( 33.33 °C. )
logP (o/w): 0.750
Soluble in:
 alcohol
 fixed oils
 water, 4.50E+04 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sweet warm nutty ethereal
Odor Description:at 0.10 % in propylene glycol. sweet warm nutty ethereal
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Aceto
Pyrrole Pharma Grade
Beijing Lys Chemicals
Pyrrole
EMD Millipore
For experimental / research use only.
Pyrrole
M&U International
PYRROLE, Kosher
Penta International
PYRROLE
Santa Cruz Biotechnology
For experimental / research use only.
Pyrrole
Sigma-Aldrich
Pyrrole, ≥98%, FCC, FG
Odor: nutty; ethereal; sweet
Certified Food Grade Products
Sunaux International
Pyrrole
Synerzine
Pyrrole
TCI AMERICA
For experimental / research use only.
Pyrrole >99.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
Pyrrole
WholeChem
Pyrrole
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 10 - Flammable.
R 20 - Harmful by inhalation.
R 25 - Toxic if swallowed.
R 41 - Risk of serious damage to eyes.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rabbit LD50 147 mg/kg
BEHAVIORAL: MUSCLE CONTRACTION OR SPASTICITY) BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 36, Pg. 387, 1930.

intraperitoneal-rabbit LDLo 150 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 36, Pg. 387, 1930.

intraperitoneal-mouse LD50 98 mg/kg
Progress in Biochemical Pharmacology. Vol. 1, Pg. 542, 1965.

Dermal Toxicity:
subcutaneous-rabbit LD50 250 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 36, Pg. 387, 1930.

subcutaneous-mouse LD50 61 mg/kg
"Pesticide Index," Frear, E.H., ed., State College, PA, College Science Pub., 1969Vol. 4, Pg. 335, 1969.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for pyrrole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.11 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6
 average usual ppmaverage maximum ppm
baked goods: -3.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -3.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.00000
fruit ices: -3.00000
gelatins / puddings: -3.00000
granulated sugar: --
gravies: -3.00000
hard candy: -3.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -3.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -3.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.000003.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 3.000003.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 3.000003.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 3.000003.00000
Bakery wares (07.0): 3.000003.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 24 (FGE.24): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 Flavouring Group Evaluation 24, Revision 1 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 77 (FGE77) [1] - Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev1 (2008)
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
View page or View pdf

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2
View page or View pdf

EPI System: View
Daily Med:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):109-97-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8027
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1992
WGK Germany:2
1H-pyrrole
Chemidplus:0000109977
RTECS:UX9275000 for cas# 109-97-7
 
References:
 1H-pyrrole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:109-97-7
Pubchem (cid):8027
Pubchem (sid):134974014
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C19907
HMDB (The Human Metabolome Database):HMDB35924
FooDB:FDB014718
Export Tariff Code:2933.99.9700
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
grade: technical.
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
carbitol
CS
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
alcoholic
alcoholic
3-
hexanol
FL/FR
balsamic
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
acetyl propionyl
FL/FR
butyl octanoate
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
chemical
iso
butyl formate
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
ethereal
acetal
FL/FR
acetaldehyde dimethyl acetal
FL/FR
iso
amyl acetoacetate
FL/FR
iso
butyl alcohol
FL/FR
cyclohexyl formate
FL/FR
decyl propionate
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl pyruvate
FL/FR
1-
hexen-3-ol
FL/FR
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
(E)-
methyl tiglate
FL/FR
2-
methyl valeraldehyde
FL/FR
3-
pentanone
FL/FR
iso
propyl acetate
FL/FR
iso
propyl formate
FL/FR
propyl formate
FL/FR
propyl valerate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
boronia butenal
FR
para-
cresyl laurate
FL/FR
ortho-
methyl acetophenone
FL/FR
fruity
acetaldehyde diisoamyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
amyl acetate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl nonanoate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl propionate
FL/FR
2-
ethyl butyl acetate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
methyl hexanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
2-
pentanone
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl propionate
FL/FR
iso
propyl valerate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tropical thiazole
FL/FR
green
iso
amyl formate
FL/FR
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(Z)-2-
penten-1-ol
FL/FR
tiglaldehyde
FL/FR
herbal
hexanol
FL/FR
saffron pyranone
FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
para-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
ortho-
salicylic acid
CS
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
anisole
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
spicy
3-(2-
furyl) acrolein
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
coumarin
FR
tonka bean absolute
FR
whiskey lactone
FL/FR
woody
sandalwood oil
FL/FR
For Flavor
No flavor group found for these
acetaldehyde 1,3-octane diol acetal
FL
acetaldehyde diisoamyl acetal
FL/FR
acetone
FL
acetyl acetaldehyde dimethyl acetal
FL
bornyl isobutyrate
FL/FR
butyl methyl ketone
FL
butyl octanoate
FL/FR
butyramide
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
decyl propionate
FL/FR
diethyl sulfide
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethanol
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
3-(2-
furyl) acrolein
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
2-
heptenoic acid
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
methyl 2-(methyl thio) acetate
FL
S-(
methyl thio) hexanoate
FL
(E)-
methyl tiglate
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
3-
pentanone
FL/FR
2-
propyl pyridine
FL
propyl valerate
FL/FR
iso
propyl valerate
FL/FR
pyrazines mixture
FL
pyrazinyl methyl sulfide
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
thiazole
FL
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
alcoholic
alcoholic
3-
hexanol
FL/FR
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
anisic
ortho-
methyl acetophenone
FL/FR
aromatic
anisole
FL/FR
bready
2-
propionyl thiazole
FL
brown
tetrahydrofurfuryl acetate
FL/FR
burnt
2-
methyl quinoxaline
FL
2,4,5-
trimethyl oxazole
FL/FR
buttery
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
pyruvaldehyde
FL
chemical
2,5-
dimethyl furan
FL
methyl ethyl ketone
FL/FR
cocoa
2-
methyl furan
FL
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
alpha-
angelica lactone
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
iso
butyl alcohol
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
4-
hexen-3-one
FL
methyl acetate
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl acetate
FL/FR
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
amyl acetate
FL/FR
iso
amyl acetoacetate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl propionate
FL/FR
2-
ethyl butyl acetate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
2,4-
hexadien-1-ol
FL
2-
methyl allyl butyrate
FL
methyl hexanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
2-
pentanone
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl benzoate
FL/FR
iso
propyl butyrate
FL/FR
propyl formate
FL/FR
iso
propyl formate
FL/FR
iso
propyl propionate
FL/FR
tiglaldehyde
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
iso
amyl formate
FL/FR
cyclohexyl formate
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
2-
ethyl butyraldehyde
FL
hexanol
FL/FR
1-
hexen-3-ol
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(Z)-2-
penten-1-ol
FL/FR
2-
vinyl pyrazine
FL
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
acetal
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
aconitic acid
FL
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
pungent
acetaldehyde
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
toasted
acetyl propionyl
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
para-
cresyl laurate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
sandalwood oil
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FLnut
FRtobacco
 
Occurrence (nature, food, other):note
 corn silk
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 tamarind fruit oil
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 tamarind seed oil
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 verbena leaf
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Synonyms:
 azole
1-aza-2,4-cyclopentadiene
 divinylene imine
 divinyleneimine
 imidole
 parzate
1H-pyrrole
monopyrrole
 pyrrole pharma grade
 
 
Notes:
Flavouring ingredient Pyrrole has very low basicity compared to conventional amines and some other aromatic compounds like pyridine. This decreased basicity is attributed to the delocalization of the lone pair of electrons of the nitrogen atom in the aromatic ring. Pyrrole is a very weak base with a pKaH of about ?4. Protonation results in loss of aromaticity, and is, therefore, unfavorable.; Pyrrole is a heterocyclic aromatic organic compound, a five-membered ring with the formula C4H4NH. Substituted derivatives are also called pyrroles. For example, C4H4NCH3 is N-methylpyrrole. Porphobilinogen is a trisubstituted pyrrole, which is the biosynthetic precursor to many natural products.; The starting materials in the Piloty-Robinson pyrrole synthesis are 2 equivalents of an aldehyde and hydrazine. The product is a pyrrole with specific substituents in the 3 and 4 positions. The aldehyde reacts with the diamine to an intermediate di-imine (R?C=N?N=C?R), which, with added hydrochloric acid, gives ring-closure and loss of ammonia to the pyrrole.
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