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

1-pyrroline
3,4-dihydro-2H-pyrrole

Sponsors

Name:3,4-dihydro-2H-pyrrole
CAS Number: 5724-81-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:227-230-6
FDA UNII:2SK2I7766O
Nikkaji Web:J26.032K
Beilstein Number:103165
XlogP3-AA:-0.30 (est)
Molecular Weight:69.10679000
Formula:C4 H7 N
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:1603 1-pyrroline
FLAVIS Number:14.167 (Old)
DG SANTE Food Flavourings:14.167 1-pyrroline
FEMA Number:3898 1-pyrroline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 1-PYRROLINE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.84900 to 0.85500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.065 to 7.114
Refractive Index:1.44000 to 1.44600 @ 20.00 °C.
Boiling Point: 87.00 to 89.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:24.350000 mm/Hg @ 25.00 °C. (est)
Flash Point: 56.00 °F. TCC ( 13.33 °C. )
logP (o/w): -0.117 (est)
Soluble in:
 alcohol
 water
 water, 2349 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: ammoniacal
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
ammoniacal shrimp seafood
Odor Description:at 0.10 % in propylene glycol. ammoniacal shrimp seafood
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
2H-Pyrrole,3,4-dihydro-
BOC Sciences
For experimental / research use only.
3,4-dihydro-2H-pyrrole 95%
Parchem
1-pyrroline
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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: flavoring agents
Recommendation for 1-pyrroline usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (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: 18
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.000500.00250
beverages(alcoholic): 0.002500.00500
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 0.002500.01000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.010000.10000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.000100.00100
milk products: --
nut products: 0.000300.00300
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.005000.02000
soft candy: --
soups: 0.010000.01000
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

EPI System: View
Cancer Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :79803
National Institute of Allergy and Infectious Diseases:Data
3,4-dihydro-2H-pyrrole
Chemidplus:0005724812
 
References:
 3,4-dihydro-2H-pyrrole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):79803
Pubchem (sid):135038093
 
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
KEGG (GenomeNet):C15668
HMDB (The Human Metabolome Database):HMDB12497
FooDB:FDB008292
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
floral
floral
cyclamen aldehyde
FL/FR
hyacinth acetals
FL/FR
ocean propanal
FL/FR
nutty
2,4,5-
trimethyl oxazole
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
sulfurous
fish thiol
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-1-pyrroline
FL
amyl amine
FL
butyl amine
FL
iso
butyl amine
FL
(±)-sec-
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
(R)-N,N,alpha-
trimethyl benzyl amine
FL
(R)-N,N,alpha-
trimethyl benzyl amine
FL
tripropyl amine
FL
tripropyl amine
FL
alliaceous
alliaceous
dicyclohexyl disulfide
FL
3-
tetrahydrothiophenone
FL
ammoniacal
2-
methyl piperidine
FL
aromatic
hyacinth acetals
FL/FR
burnt
2,4,5-
trimethyl oxazole
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
fishy
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
trimethyl amine
FL
trimethyl amine
FL
floral
ocean propanal
FL/FR
satinaldehyde
FL/FR
green
cyclamen aldehyde
FL/FR
seafood
1,4-
dithiane
FL
sulfurous
fish thiol
FL/FR
 
Potential Uses:
FLshrimp
 
Occurrence (nature, food, other):note
 clam
Search PMC Picture
 shrimp roasted shrimp
Search PMC Picture
 squid
Search Picture
 
Synonyms:
3,4-dihydro-(2H)-pyrroline
3,4-dihydro-2H-pyrrole
2H-pyrrole, 3,4-dihydro-
d(1)-pyrroline
delta(1)-pyrroline
 
 
Notes:
Present in clam and squid. Flavouring agent for fish products and other foods
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