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2-Acetyl pyrrole

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2-Acetyl pyrrole Basic information
2-Acetyl pyrrole Chemical Properties
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2-Acetyl pyrrole Usage And Synthesis
  • Description2-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.
  • DescriptionMethyl 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.
  • Chemical PropertiesMethyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice
  • Chemical Propertieswhite to beige crystalline powder
  • OccurrenceReported 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.
  • Useshepatoprotectant, organoleptic
  • DefinitionChEBI: A pyrrole carrying an acetyl substituent at the 2-position.
  • PreparationFrom pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts
  • Synthesis Reference(s)The Journal of Organic Chemistry, 48, p. 3214, 1983 DOI: 10.1021/jo00167a014
    Tetrahedron Letters, 26, p. 4649, 1985 DOI: 10.1016/S0040-4039(00)98776-8
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