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

pyrrolidine
tetramethylenimine

Sponsors

Name:pyrrolidine
CAS Number: 123-75-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-648-7
FDA UNII:LJU5627FYV
Nikkaji Web:J2.931I
Beilstein Number:0102395
MDL:MFCD00005249
CoE Number:10491
XlogP3:0.50 (est)
Molecular Weight:71.12273000
Formula:C4 H9 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:1609 pyrrolidine
FLAVIS Number:14.064 (Old)
DG SANTE Food Flavourings:14.064 pyrrolidine
FEMA Number:3523 pyrrolidine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: PYRROLIDINE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.84700 to 0.85300 @ 25.00 °C.
Pounds per Gallon - (est).: 7.048 to 7.098
Refractive Index:1.44000 to 1.44600 @ 20.00 °C.
Melting Point: -57.80 °C. @ 760.00 mm Hg
Boiling Point: 87.00 to 88.00 °C. @ 760.00 mm Hg
Vapor Pressure:58.582001 mm/Hg @ 25.00 °C. (est)
Vapor Density:2.45 ( Air = 1 )
Flash Point: 37.00 °F. TCC ( 2.78 °C. )
logP (o/w): 0.460
Soluble in:
 alcohol
 water, 1.00E+06 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor Type: ammoniacal
Odor Strength:very high ,
recommend smelling in a 0.10 % solution or less
ammoniacal animal eggy
Odor Description:at 0.10 % in propylene glycol. ammoniacal animal egg amine
ammoniacal fishy shellfish seaweed
Odor Description:Ammonia, fishy, shellfish and seaweed-like
Mosciano, Gerard P&F 20, No. 2, 37, (1995)
Flavor Type: ammoniacal
ammoniacal fishy ammoniacal seaweed shellfish
Taste Description: at 50.00 ppm. Ammonia and fishy amine-like with seaweed and shellfish nuances
Mosciano, Gerard P&F 20, No. 2, 37, (1995)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Aceto
Pyrrolidine
Anhui Suzhou Jinli Aromatic Chemicals
Tetrahydro-pyrrole
Odor: fish, Amine
BASF
Pyrrolidine pure
Beijing Lys Chemicals
Pyrrolidine
DeLong Chemicals America
Tetrahydro pyrrole, Kosher
EMD Millipore
For experimental / research use only.
Pyrrolidine
Jiangyin Healthway
tetrahydro pyrrole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Tetrahydro pyrrole, Kosherk
M&U International
TETRAHYDRO PYRROLE, Kosher
Penta International
PYRROLIDINE, Kosher
Sigma-Aldrich
Pyrrolidine, ≥99%, FG
Certified Food Grade Products
Sigma-Aldrich: Aldrich
For experimental / research use only.
Pyrrolidine ≥99%
Sunaux International
Tetrahydro Pyrrole
Synerzine
Pyrrolidine
TCI AMERICA
For experimental / research use only.
Pyrrolidine >98.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
Tetrahydro Pyrrole
Treatt
Pyrrolidine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 11 - Highly flammable.
R 20/22 - Harmful by inhalation and if swallowed.
R 35 - Causes severe burns.
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 28 - After contact with skin, wash immediately with plenty of water.
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-rat LD50 300 mg/kg
BEHAVIORAL: EXCITEMENT BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD VASCULAR: OTHER CHANGES
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 29, 1974.

oral-guinea pig LDLo 250 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 104, 1982.

oral-mouse LD50 450 mg/kg
Bollettino Chimico Farmaceutico. Vol. 103, Pg. 414, 1964.

intraperitoneal-mouse LD50 420 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 88, Pg. 82, 1946.

oral-rabbit LDLo 250 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 104, 1982.

oral-mammal (species unspecified) LD50 250 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 39(4), Pg. 86, 1974.

intravenous-mouse LD50 56 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#06769

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-mouse LC50 1300 mg/m3/2H
BEHAVIORAL: EXCITEMENT VASCULAR: OTHER CHANGES BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 29, 1974.

 
Safety in Use Information:
Category: flavoring agents
Recommendation for pyrrolidine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
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: 10
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: -1.50000
cheese: --
chewing gum: -6.00000
condiments / relishes: --
confectionery froastings: -3.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -0.50000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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):

Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):123-75-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31268
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1922
WGK Germany:2
pyrrolidine
Chemidplus:0000123751
EPA/NOAA CAMEO:hazardous materials
RTECS:123-75-1
 
References:
 pyrrolidine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-75-1
Pubchem (cid):31268
Pubchem (sid):134974741
Flavornet:123-75-1
 
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 Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31641
FooDB:FDB008290
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:
grades: 95% min purity
 
Potential Blenders and core components note
For Odor
citrus
tangerine acetate
FR
floral
grosso
lavandin oil
FL/FR
green
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
mossy
treemoss absolute
FR
spicy
para-
anisyl formate
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-1-pyrroline
FL
amyl amine
FL
butyl amine
FL
(±)-sec-
butyl amine
FL
iso
butyl amine
FL
ethyl amine
FL
hexyl amine
FL
2-
methyl butyl amine
FL
iso
pentylidene isopentyl amine
FL
phenethyl amine
FL
propionyl pyrroline 1% in vegatable oil triglyceride
FL
iso
propyl amine
FL
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
(R)-N,N,alpha-
trimethyl benzyl amine
FL
(R)-N,N,alpha-
trimethyl benzyl amine
FL
tripropyl amine
FL
tripropyl amine
FL
ammoniacal
ammoniacal
2-
methyl piperidine
FL
fishy
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
herbal
grosso
lavandin oil
FL/FR
spicy
para-
anisyl formate
FL/FR
 
Potential Uses:
 algae
FRanimal
FLegg
FLseafood
FRseaweed absolute replacer
 shellfish
FLshrimp
 
Occurrence (nature, food, other):note
 apple pericarp
Search Trop Picture
 barley seed
Search Trop Picture
 beer
Search PMC Picture
 carrot plant
Search Trop Picture
 caviar
Search PMC Picture
 celery plant
Search Trop Picture
 celery stem
Search Trop Picture
 cheese camembert cheese
Search PMC Picture
 cheese limburger cheese
Search PMC Picture
 cheese tilsit cheese
Search PMC Picture
 coffee
Search PMC Picture
 corn seed
Search Trop Picture
 grape fruit juice
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 pepper black pepper seed
Search Trop Picture
 poppy opium poppy latex
Search Trop Picture
 radish
Search Trop Picture
 spinach leaf
Search Trop Picture
 whiskey
Search Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 
Synonyms:
 azolan
 butylenimine
1-azacyclopentane
perhydropyrrole
 pyrrole, tetrahydro-
 pyrrolidin
 pyrrolidine pure
 tetrahydro pyrrole
 tetrahydropyrrole
 tetramethylenimine
 
 
Notes:
Widely distributed in foodstuffs in trace amts., presumably as bacterial decarboxylation prod. of proline. Present in bread, milk, cheese, carrots, celery stalks, beer, spirits, coffee, caviar and fatty fish. Flavouring agent Pyrrolidine is a clear liquid with an unpleasant odor that is ammoniacal, fishy, shellfish-like and seaweed-like. Pyrrolidine is found naturally in the leaves of tobacco and carrot. The pyrrolidine ring structure is present in numerous natural alkaloids such as nicotine and hygrine. It is found in many pharmaceutical drugs such as procyclidine and bepridil. It also forms the basis for the racetam compounds (e.g. piracetam, aniracetam). A pyrrolidine ring is the central structure of the amino acids proline and hydroxyproline. (Wikipedia)
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