2-acetyl pyrrole is a colorless or yellow liquid. It occurs naturally in cereals and cereal product and has an odor reminiscent of walnut, licorice, baked bread, baked hazelnut, and fish. It is used as a food additive, such as in cocoa, rum, brandy, caramel.
Methyl 2-pyrrolyl ketone is like bread, walnut, licorice. May be
prepared from pyrryl magnesium iodide and acetyl chloride; a
volatile flavor component in roasted filberts.
white to beige crystalline powder
Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice
Reported found in essential oils of tobacco leaves, apple, asparagus, onion, baked and fried potato, roasted
almonds, wheat bread, cooked chicken, cooked beef and pork, beer, malt whiskey, cocoa, coffee, tea, roasted filberts, and peanuts,
peanut butter, potato chips, soybean, coconut, mushrooms, almond, mango, licorice, sweet corn, malt, wort, dried bonito, Bourbon
vanilla, chicory root, okra, crab, scallop and clam.
2-Acetylpyrrole has been used in the synthesis of 2-acetyl-1-pyrroline.
hepatoprotectant, organoleptic
ChEBI: A pyrrole carrying an acetyl substituent at the 2-position.
From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts
2-Acetylpyrrole undergoes alkylation reaction with alkyl iodide in benzene/solid KOH system in the presence of 18-crown-6 to yield the corresponding 1-alkyl derivative.
