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

1-furfuryl pyrrole
N-furfurylpyrrole

Supplier Sponsors

Name:1-(furan-2-ylmethyl)pyrrole
CAS Number: 1438-94-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:215-876-1
FDA UNII:15HF30X204
Nikkaji Web:J106.930F
Beilstein Number:0118476
MDL:MFCD00010080
CoE Number:2317
XlogP3-AA:1.40 (est)
Molecular Weight:147.17693000
Formula:C9 H9 N O
NMR Predictor:Predict (works with chrome 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:1310 N-furfurylpyrrole
FLAVIS Number:13.134 (Old)
DG SANTE Food Flavourings:13.134 1-furfurylpyrrole
FEMA Number:3284 N-furfurylpyrrole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1438-94-4 ; N-FURFURYLPYRROLE
 
Physical Properties:
Appearance:yellow brown clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.07800 to 1.08400 @ 25.00 °C.
Pounds per Gallon - (est).: 8.970 to 9.020
Refractive Index:1.52900 to 1.53600 @ 20.00 °C.
Boiling Point: 77.00 to 79.00 °C. @ 1.00 mm Hg
Vapor Pressure:0.024000 mmHg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 199.00 °F. TCC ( 92.78 °C. )
logP (o/w): 1.184 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 568 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: vegetable
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Substantivity:24 hour(s) at 100.00 %
plastic green waxy fruity coffee vegetable
Odor Description:at 1.00 % in dipropylene glycol. plastic green waxy fruity coffee vegetable
Luebke, William tgsc, (1996)
Odor sample from: McCormick Flavor Division
vegetable cereal bready radish mushroom potato
Odor Description:at 1.00 %. Vegetative, careal, bready, radish, mushroom and potato nuances
Mosciano, Gerard P&F 21, No. 2, 47, (1996)
Flavor Type: vegetable
vegetable onion sharp metallic
Taste Description: at 5.00 ppm. Vegetative, onion, sharp and metallic
Mosciano, Gerard P&F 21, No. 2, 47, (1996)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Beijing Lys Chemicals
1-Furfurylpyrrole
BOC Sciences
For experimental / research use only.
1-Furfurylpyrrole
DeLong Chemicals America
N-Furfurylpyrrole, Kosher
Endeavour Specialty Chemicals
1-(2-Furanmethyl)-1H-pyrrole 99% F&F
Speciality Chemical Product Groups
H. Interdonati, Inc.
n-Furfylpyrrole Kosher
Featured Products
Lluch Essence
1-FURFURYL PYRROLE
Odor: EARTHY, VEGATABLE LIKE, GREEN
M&U International
N-FURFURYL PYRROLE, Kosher
Penta International
N-FURFURYLPYRROLE, Kosher
R C Treatt & Co Ltd
1-(2-Furanylmethyl)-1H-pyrrole
Halal, Kosher
Odor: Vegetable, earthy-green aroma. Green, hay-like, on dilution
Flavor: Vegetable
Used in savoury flavours: mushroom, horseradish, coffee, nut, at less than 2ppm.
Robinson Brothers
1-(2-Furanmethyl)-1H-pyrrole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
1-Furfurylpyrrole, ≥98%, FG
Odor: green; vegetable; earthy
Certified Food Grade Products
Synerzine
1-Furfuryl Pyrrole
also named N-Furfurylpyrrole, 1-(2-Furfuryl) Pyrrole
TCI AMERICA
For experimental / research use only.
1-Furfurylpyrrole
Tengzhou Jitian Aroma Chemiclal
1-Furfuryl Pyrrole
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
S 02 - Keep out of the reach of children.
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-mouse LD50 [sex: M,F] 380 mg/kg
(Moran et al., 1980)

oral-mouse LD50 [sex: M,F] M:580 F:335 mg/kg
(Shellenberger, 1971f)

oral-mouse LD50 380 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 1-furfuryl pyrrole usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.07 (μg/capita/day)
Structure Class: III
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: 5
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: -2.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -2.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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): 0.011000.02700
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.130000.27000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 18.00000880.00000
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): 29.00000200.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.03700-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): 0.000730.07300
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 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

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
EPA Substance Registry Services (TSCA):1438-94-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :15037
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(furan-2-ylmethyl)pyrrole
Chemidplus:0001438944
RTECS:UX9631000 for cas# 1438-94-4
 
References:
 1-(furan-2-ylmethyl)pyrrole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1438-94-4
Pubchem (cid):15037
Pubchem (sid):134979661
Pherobase:View
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB30204
FooDB:FDB002022
Export Tariff Code:2933.99.8290
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
citrus
nonanal dimethyl acetal
FL/FR
fatty
allyl octanoate
FL/FR
iso
butyl undecylenate
FL/FR
(E)-2-
hepten-1-ol
FL/FR
fermented
propyl nonanoate
FL/FR
floral
citronellyl propionate
FL/FR
cyclohexyl ethyl acetate
FL/FR
gelsone (IFF)
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl hexanoate
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
methyl citronellate
FL/FR
octyl acetate
FL/FR
phenethyl butyrate
FL/FR
fruity
allyl 10-undecenoate
FL/FR
allyl heptanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
decyl butyrate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl hexanoate
FL/FR
3-
hexanone
FL/FR
methyl (E,Z)-2,4-decadienoate
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
octyl butyrate
FL/FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
2-
undecanone
FL/FR
green
ethyl (E)-4-decenoate
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
4-
hexenol
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl phenyl acetate
FL/FR
2-
octen-1-ol
FL/FR
(Z)-2-
penten-1-ol
FL/FR
1-
penten-3-ol
FL/FR
herbal
butyl levulinate
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musk
iso
ambrettolide
FL/FR
musty
2-
acetyl pyrrole
FL/FR
nutty
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
waxy
allyl nonanoate
FL/FR
3-
decanone
FL/FR
dihydrocitronellyl acetate
FL/FR
ethyl decanoate
FL/FR
ethyl palmitate
FL/FR
heptyl octanoate
FL/FR
methyl butyl phenyl acetate
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
octyl 2-methyl butyrate
FL/FR
propyl decanoate
FL/FR
(E)-2-
tridecen-1-yl acetate
FL/FR
woody
pinacol
FR
yeasty
laevo-
glutamic acid
CS
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
allyl 10-undecenoate
FL/FR
iso
butyl undecylenate
FL/FR
3-
decanone
FL/FR
dihydrocitronellyl acetate
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
(E)-2-
hepten-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
methyl (E,Z)-2,4-decadienoate
FL/FR
4-
methyl pentyl 4-methyl valerate
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
(E)-2-
octen-1-yl butyrate
FL/FR
propyl decanoate
FL/FR
propyl nonanoate
FL/FR
2-iso
propyl-3-(methyl thio) pyrazine
FL
(E)-2-
tridecen-1-yl acetate
FL/FR
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
coconut
(R)-
massoia lactone
FL
coffee
diisoamyl thiomalate
FL
corn chip
2-
acetyl-2-thiazoline
FL
fatty
allyl octanoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
2-
octen-1-ol
FL/FR
floral
citronellyl propionate
FL/FR
(E)-
geranyl acetone
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
methyl citronellate
FL/FR
fruity
allyl heptanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
decyl butyrate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl hexanoate
FL/FR
geranyl hexanoate
FL/FR
3-
hexanone
FL/FR
hexyl phenyl acetate
FL/FR
phenethyl butyrate
FL/FR
green
cyclohexyl ethyl acetate
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
gelsone (IFF)
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(E)-3-
hexenoic acid
FL
hexyl 2-methyl butyrate
FL/FR
methyl 2-undecynoate
FL
3-(5-
methyl-2-furyl) butanal
FL
nonanal dimethyl acetal
FL/FR
2,4-
octadienal
FL
(Z)-2-
penten-1-ol
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
herbal
butyl levulinate
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
musk
iso
ambrettolide
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
coffee furanone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
onion
propyl thioacetate
FL
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
sulfurous
grapefruit menthane
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
vegetable
2-
octen-4-one
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl decanoate
FL/FR
ethyl palmitate
FL/FR
furfuryl octanoate
FL
heptyl octanoate
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl acetate
FL/FR
octyl butyrate
FL/FR
2-
undecanone
FL/FR
 
Potential Uses:
FLalmond toasted almond
FLbread wheat bread
FLcereal
FLchicken
FRcoffee
FRfungus
FRgreen
FLhorseradish
FLmeat
FLmushroom
FLtomato
FLvegetable
 
Occurrence (nature, food, other):note
 almond roasted almond
Search Trop Picture
 beer
Search PMC Picture
 bread wheat bread
Search PMC Picture
 cereal
Search PMC Picture
 chicken roasted chicken
Search PMC Picture
 coffee
Search PMC Picture
 lavender oil spike spain @ 0.015%
Data GC Search Trop Picture
 mushroom
Search PMC Picture
 potato
Search Trop Picture
 radish
Search Trop Picture
 
Synonyms:
1-(furan-2-ylmethyl)-1H-pyrrole
1-(furan-2-ylmethyl)pyrrole
1-(2-furanmethyl)-1H-pyrrole
1-(2-furanylmethyl)-1H-pyrrole
1-(2-furanylmethyl)pyrrole
 furfurrole (IFF)
 furfurrole 302 (IFF)
 furfuryl pyrrole
1-furfuryl pyrrole
N-furfuryl pyrrole
1-furfuryl-1H-pyrrole
1-(2-furfuryl)pyrrole
N-(2-furfuryl)pyrrole
1-furfurylpyrrole
N-furfurylpyrrole
1-(2-furylmethyl)-1H-pyrrole
1H-pyrrole, 1-(2-furanylmethyl)-
 pyrrole, 1-furfuryl-
 
 
Notes:
One of the constits. of the aroma of coffee also present in bread, roasted almond, popcorn, malt, roasted chicken, beer and sandalwood oil. Flavour ingredient
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