Description
|
Product Name: |
2-Acetyl pyrrole |
|
Synonyms: |
1-(1H-pyrrole-2-yl)-ethanone;1H-Pyrrole, 2-acetyl;Ethanone,1-(1H-pyrrol-2-yl)-;Ketone, methyl pyrrol-2-yl;ketone,methylpyrrol-2-yl;Methyl pyrrol-2-yl ketone;methylpyrrol-2-ylketone;Pyrrole, 2-acetyl |
|
CAS: |
1072-83-9 |
|
MF: |
C6H7NO |
|
MW: |
109.13 |
|
EINECS: |
214-016-2 |
|
Product Categories: |
ketone;pyrrole;Imidazoles, Pyrroles, Pyrazoles, Pyrrolidines;API intermediates;Benzenes;Flavor |
|
Mol File: |
1072-83-9.mol |
|
|
|
|
Melting point |
88-93 °C(lit.) |
|
Boiling point |
220 °C(lit.) |
|
density |
1.1143 (rough estimate) |
|
FEMA |
3202 | METHYL 2-PYRROLYL KETONE |
|
refractive index |
1.5040 (estimate) |
|
Fp |
220°C |
|
storage temp. |
Store below +30°C. |
|
pka |
14.86±0.50(Predicted) |
|
form |
Crystalline Powder |
|
color |
White to beige |
|
Odor |
roasted odor |
|
JECFA Number |
1307 |
|
BRN |
1882 |
|
CAS DataBase Reference |
1072-83-9(CAS DataBase Reference) |
|
NIST Chemistry Reference |
Ethanone, 1-(1H-pyrrol-2-yl)-(1072-83-9) |
|
EPA Substance Registry System |
2-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 |
|
Description |
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. |
|
Description |
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. |
|
Chemical Properties |
Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice |
|
Chemical Properties |
white to beige crystalline powder |
|
Uses |
hepatoprotectant, organoleptic |
|
Definition |
ChEBI: A pyrrole carrying an acetyl substituent at the 2-position. |
|
Preparation |
From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts |
|
Preparation Products |
4-METHYL-2-(1H-PYRROL-2-YL)QUINOLINE |
|
Raw materials |
Acetic anhydride-->Sodium acetate-->Zinc chloride-->Sodium acetate trihydrate-->N,N-Dimethylacetamide-->Pyrrole |
