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2-Acetyl pyrrole
- Product Name:2-Acetyl pyrrole
- CAS:1072-83-9
- MF:C6H7NO
- MW:109.13
- EINECS:214-016-2
- Mol File:1072-83-9.mol
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2-Acetyl pyrrole Chemical Properties
- Melting point:88-93 °C(lit.)
- Boiling point:220 °C(lit.)
- Density 1.1143 (rough estimate)
- refractive index 1.5040 (estimate)
- FEMA 3202 | METHYL 2-PYRROLYL KETONE
- Flash point:220°C
- storage temp. Store below +30°C.
- form Crystalline Powder
- pka14.86±0.50(Predicted)
- color White to beige
- Odorroasted odor
- JECFA Number1307
- BRN 1882
- CAS DataBase Reference1072-83-9(CAS DataBase Reference)
- NIST Chemistry ReferenceEthanone, 1-(1H-pyrrol-2-yl)-(1072-83-9)
- EPA Substance Registry System2-Acetylpyrrole (1072-83-9)
- Hazard Codes Xn,Xi
- Risk Statements 22-37/38-36/37/38
- Safety Statements 37/39-26-24/25-36
- WGK Germany 3
- RTECS OB5970000
- Hazard Note Harmful
- TSCA Yes
- HS Code 29339990
- Language:EnglishProvider:1-(1H-Pyrrol-2-yl)ethan-1-one
- Language:EnglishProvider:SigmaAldrich
- Language:EnglishProvider:ACROS
- Language:EnglishProvider:ALFA
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
2-Acetyl pyrrole Preparation Products And Raw materials
- Preparation Products4-METHYL-2-(1H-PYRROL-2-YL)QUINOLINE
- Raw materialsAcetic anhydrideSodium acetateZinc chlorideSodium acetate trihydrateN,N-DimethylacetamidePyrrole
- 1-(4H-THIENO[3,2-B]PYRROL-5-YL)ETHANONE (4-chlorophenyl)(1H-pyrrol-2-yl)methanone 2-Acetyl pyrrole Acetylacetone acetyl pyrrole Methyl salicylate Acetyl coenzyme A sodium salt Acetyl chloride Acetylferrocene Tribenuron methyl Thiophanate-methyl PIPERACETAZINE (250 MG) Methyl bromide N-Acetyl-L-cysteine tributyl acetocitrate Methyl acetate Pyrrole Acetyl-resveratrol
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