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

2-acetyl pyrrole
methyl 2-pyrrolyl ketone

Supplier Sponsors

Fragrance Demo Formulas
CAS Number: 1072-83-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-016-2
FDA UNII: 9K28W7PM6N
Nikkaji Web:J80.142I
Beilstein Number:0001882
MDL:MFCD00005220
CoE Number:11721
XlogP3:0.90 (est)
Molecular Weight:109.12799000
Formula:C6 H7 N O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavor and fragrance 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:1307 methyl 2-pyrrolyl ketone
DG SANTE Food Flavourings:14.047 2-acetylpyrrole
FEMA Number:3202 2-acetylpyrrole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1072-83-9 ; METHYL 2-PYRROLYL KETONE
 
Physical Properties:
Appearance:beige to yellowish crystals (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 87.00 to 93.00 °C. @ 760.00 mm Hg
Boiling Point: 220.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.110000 mmHg @ 25.00 °C. (est)
Flash Point:> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 0.930
Soluble in:
 alcohol
 water, 1.759e+004 mg/L @ 25 °C (est)
 water, 1.76E+04 mg/L @ C (exp)
Stability:
 antiperspirant, fair
 concentrated fabric softener, fair
 hypochlorite bleach, fair
 liquid detergent, fair
 perborate powder detergent, good
 soap, good
 
Organoleptic Properties:
Odor Type: musty
musty nut skin cherry maraschino cherry coumarinic licorice bready walnut bready
Odor Description:at 1.00 % in dipropylene glycol. musty nut skin maraschino cherry coumarinic licorice walnut bready
Luebke, William tgsc, (2017)
Odor sample from: R C Treatt and Co Ltd
musty nutty coumarinic
Odor Description:Musty, nutty-like with a coumarin nuance
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Flavor Type: nutty
sweet fruity musty cherry nutty wasabi mustard tea
Taste Description: sweet fruity musty cherry nutty wasabi mustard tea
Luebke, William tgsc, (2017)
sweet musty nutty tea
Taste Description: at 10.00 ppm. Sweet, musty, nutty and tea-like
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor and/or flavor descriptions from others (if found).
Takasago
2-Acetyl Pyrrole ≥98% as 2-Acetyl-1H-pyrrole
Odor Description:Walnut and licorice-like
Used in flavors for tobacco and roasted foods.
Taste Description:sweet musty nut tea
R C Treatt & Co Ltd
2-Acetylpyrrole Halal, Kosher
Odor Description:Bread, walnut, and important in liquorice
Taste Description:nutty
Used in flavours for beverages at 3ppm, and desserts at 2ppm, and in processed foods at 20-50ppm.
Moellhausen
2-ACETYL PYRROLE
Odor Description:nut, sweet, licorice
Taste Description:sweet, tea
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 ACETYL PYRROLE
Ambles Nature et Chimie
2-ACETYL PYRROLE
Anhui Haibei
2-Acetyl Pyrrole
Odor: Musty nutty coumarin licorice walnut bread
Anhui Suzhou Jinli Aromatic Chemicals
2-Acetyl Pyrrole
Odor: nut, liquorice, baked bread, fish
Beijing Lys Chemicals
2-Acetyl pyrrole
BOC Sciences
For experimental / research use only.
2-Acetylpyrrole
Charkit Chemical
ACETYLPYRROLE, 2-
DeLong Chemicals America
2-Acetylpyrrole, Kosher
EMD Millipore
For experimental / research use only.
2-Acetylpyrrole
Endeavour Specialty Chemicals
2-Acetylpyrrole 98% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2-ACETYL PYRROLE
Odor: NUT, LIQUORICE, TOAST, FISH
FCI SAS
2-ACETYL PYRROLE
Odor: Nut, liquorice, fish
Jiangyin Healthway
2-Acetyl Pyrrole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl pyrrole, Kosherk
Kingchem Laboratories
2 ACETYLPYRROLE (Methyl-2-pyrrolyl ketone)
Odor: nut, licorice, toast, fish
Lluch Essence
2-ACETYL PYRROLE
Odor: SWEET, MUSTY, NUT LIKE
M&U International
2-ACETYL PYRROLE, Kosher
Moellhausen
2-ACETYL PYRROLE
Odor: nut, sweet, licorice
Flavor: sweet, tea
OQEMA
2-Acetyl Pyrrole
Penta International
2-ACETYLPYRROLE FCC
R C Treatt & Co Ltd
2-Acetylpyrrole
Halal, Kosher
Odor: Bread, walnut, and important in liquorice
Flavor: nutty
Used in flavours for beverages at 3ppm, and desserts at 2ppm, and in processed foods at 20-50ppm.
Reincke & Fichtner
Methyl-2-pyrrolyl Ketone
Robinson Brothers
2-Acetylpyrrole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
Methyl 2-pyrrolyl ketone, ≥98%, FG
Odor: walnut
Certified Food Grade Products
Soda Aromatic
2-acetyl Pyrrole
Sunaux International
2-Acetyl Pyrrole
Synerzine
2-Acetyl Pyrrole
FEMA name Methyl 2-Pyrrolyl Ketone,but seldom used
TCI AMERICA
For experimental / research use only.
2-Acetylpyrrole >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Acetyl Pyrrole
Tengzhou Xiang Yuan Aroma Chemicals
2-Acetyl Pyrrole
Tianjin Danjun International
2-Acetyl pyrrole
United International
2-Acetylpyrrole
WholeChem
2-Acetyl pyrrole
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24 - Avoid contact with skin.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-acetyl pyrrole usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -50.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -50.00000
fruit ices: -50.00000
gelatins / puddings: -50.00000
granulated sugar: --
gravies: --
hard candy: -50.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -50.00000
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):

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 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28
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

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

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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):1072-83-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14079
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(1H-pyrrol-2-yl)ethanone
Chemidplus:0001072839
RTECS:OB5970000 for cas# 1072-83-9
 
References:
 1-(1H-pyrrol-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1072-83-9
Pubchem (cid):14079
Pubchem (sid):134980104
Flavornet:1072-83-9
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (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
HMDB (The Human Metabolome Database):HMDB35882
FooDB:FDB014664
Export Tariff Code:2933.99.9700
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
For Odor
bready
coffee furanone
FL/FR
furfural
FL/FR
camphoreous
butyrophenone
FL/FR
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
coumarinic
coumane
FL/FR
earthy
nutty pyrazine
FL/FR
floral
para-
methyl acetophenone
FL/FR
bitter
orangeflower concrete morocco
FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fruity
bread thiophene
FL/FR
cherry propanol
FL/FR
3-
methyl-2-butenal
FL/FR
herbal
saffron pyranone
FR
medicinal
quinoline
CS
minty
dextro-
carvone
FL/FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
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
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
5-
methyl quinoxaline
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
tonka
coumarin
FR
tonka bean absolute
FR
woody
4-
hydroxybenzaldehyde
FL/FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
(E)-
aconitic acid
FL
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2-
methyl-3-ethoxypyrazine
FL/FR
bready
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
coffee
diisoamyl thiomalate
FL
corn chip
2-
acetyl-2-thiazoline
FL
creamy
4-
hydroxybenzaldehyde
FL/FR
para-
methyl acetophenone
FL/FR
fruity
bread thiophene
FL/FR
cherry propanol
FL/FR
3-
methyl-2-butenal
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
waxy
furfuryl octanoate
FL
 
Potential Uses:
FLbread
FLchocolate cocoa
FRcoffee
FRlicorice
FRmalt
FRpeanut
FRpopcorn
FLsugar brown sugar
FLtea
FRtobacco
FLwalnut
 
Occurrence (nature, food, other):note
 almond roasted almond
Search Trop Picture
 asparagus
Search Trop Picture
 beef cooked beef
Search PMC Picture
 beef roasted beef
Search PMC Picture
 chicken cooked chicken
Search PMC Picture
 chicory root oil @ 0.096%
Data GC Search Trop Picture
 cichorium intybus l. root extract @ 3.77%
Data GC Search Trop Picture
 cocoa
Search Trop Picture
 coconut
Search Trop Picture
 coffee
Search PMC Picture
 licorice
Search PMC Picture
 malt
Search PMC Picture
 mustard white mustard
Search Trop Picture
 peanut
Search Trop Picture
 popcorn
Search PMC Picture
 pork cooked pork
Search PMC Picture
 potato baked potato
Search Trop Picture
 potato chip
Search PMC Picture
 potato roasted potato
Search Trop Picture
 sesame seed
Search Trop Picture
 soybean
Search Trop Picture
 tea leaf
Search Trop Picture
 tea plant
Search Trop Picture
 tobacco leaf
Search Trop Picture
 whiskey malt whiskey
Search Picture
 
Synonyms:
2-acetopyrrole
2-acetyl-1H-pyrrole
2-acetylpyrrole
2 acetylpyrrole (methyl-2-pyrrolyl ketone)
2-acetylpyrrole FCC
2-acetylpyrrole natural 5% in ethyl alcohol
 ethanone, 1-(1H-pyrrol-2-yl)-
 methyl 2-pyrrolyl ketone
 methyl pyrrol-2-yl ketone
 pyrrol-2-yl methyl ketone
1-(1H-pyrrol-2-yl) ethanone
1-(1H-pyrrol-2-yl)-ethanone
1-(1H-pyrrol-2-yl)ethan-1-one
1-(1H-pyrrol-2-yl)ethanone
 pyrrole-beta-methyl ketone
2-pyrrolyl ethanone
2-pyrrolyl methyl ketone
1-(2-pyrrolyl)-1-ethanone
2-pyrrolylmethyl ketone
 

Articles:

PubMed:Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobil
PubMed:Mutagen formation in the reaction of Maillard browning products, 2-acetylpyrrole and its analogues, with nitrite
PubMed:Chlorido{2-[1-(2-pyridylmethyl-imino)eth-yl]pyrrolato-?N,N',N''}copper(II)
PubMed:Microwave Irradiation Syntheses and Crystal Structures of Two Series of Novel Fivemembered Heterocyclic Mono-Imine Compounds
PubMed:Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC˙?˙GC-olfactometry-MS and sensory evaluation
PubMed:Pyrrole alkaloids from Bolbostemma paniculatum
PubMed:Composition analysis and antioxidant properties of black garlic extract
PubMed:Gas/Particle Partitioning Constants of Nicotine, Selected Toxicants, and Flavor Chemicals in Solutions of 50/50 Propylene Glycol/Glycerol As Used in Electronic Cigarettes
PubMed:Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
PubMed:Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea
PubMed:Metabolomics and genomics combine to unravel the pathway for the presence of fragrance in rice
PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada)
PubMed:Mutagenicity and cytotoxicity of nitropyrrole compounds derived from the reaction of 2-acetyl pyrrole with nitrite
PubMed:Development of chemical-based reference standards for rooibos and honeybush aroma lexicons
PubMed:Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems
PubMed:Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information pote
PubMed:Effects of Maillard reaction products on mutagen formation in boiled pork juice
PubMed:Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
PubMed:Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions
PubMed:Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems
PubMed:Aroma compounds in sweet whey powder
PubMed:Antioxidative activities of heterocyclic compounds formed in brewed coffee
PubMed:A critical evaluation of the s-cis-trans isomerism of 2-acetylpyrrole and its N-methyl derivative through infrared and NMR spectroscopies and theoretical calculations
PubMed:Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction
PubMed:Changes in volatile compounds upon aging and drying in oolong tea production
PubMed:Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans
PubMed:Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread
PubMed:Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste
PubMed:Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste
PubMed:Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA? and Flash
PubMed:Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry
PubMed:Genotoxicity of 1,3-dithiane and 1,4-dithiane in the CHO/SCE assay and the Salmonella/microsomal test
PubMed:2- and 3-acetylpyrroles: a combined calorimetric and computational study
PubMed:Eco-Friendly Synthesis of Some Thiosemicarbazones and Their Applications as Intermediates for 5-Arylazothiazole Disperse Dyes
PubMed:Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate
PubMed:Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate
PubMed:Antioxidant activities of extracts from teas prepared from medicinal plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata , and their volatile components
PubMed:Caramelization of maltose solution in presence of alanine
PubMed:Performance and fouling mechanism of direct contact membrane distillation (DCMD) treating fermentation wastewater with high organic concentrations
PubMed:Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples
PubMed:Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction
PubMed:Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes)
PubMed:Hepatotoxicity of 1,3,5-trinitro-2-acetyl pyrrole derived from nitrosation of Maillard reaction product in BALB/C mouse
PubMed:Quantitative Chemical Proteomic Profiling of Ubiquitin Specific Proteases in Intact Cancer Cells
PubMed:Characterisation of glycoprotein ligands synthesised using solid-phase combinatorial chemistry
PubMed:Derivatization of secondary amines with 2-naphthalene-sulfonyl chloride for high-performance liquid chromatographic analysis of spectinomycin
PubMed:Bis(ketopyrrolyl) complexes of Co(II) stabilised by trimethylphosphine ligands
PubMed:Synthesis of protected 2-pyrrolylalanine for peptide chemistry and examination of its influence on prolyl amide isomer equilibrium
PubMed:Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions
PubMed:A novel pyrrole oligoglycoside from the starfish Asterina pectinifera
PubMed:Cycloaromatization approach to polysubstituted indolizines from 2-acetylpyrroles: decoration of the pyridine unit
 
Notes:
Organoleptic which contributes to many aromas, including roasted filbert. Present in cooked apple, asparagus, wheat bread, tea, roasted peanut, popcorn, potato chips, licorice, Chinese boxthorn and other foodstuffs
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