2-Acetyl Pyrrole
Product Description
Product Detail
Description
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Product Name: |
2-Acetyl pyrrole |
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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 |
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CAS: |
1072-83-9 |
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MF: |
C6H7NO |
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MW: |
109.13 |
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EINECS: |
214-016-2 |
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Product Categories: |
ketone;pyrrole;Imidazoles, Pyrroles, Pyrazoles, Pyrrolidines;API intermediates;Benzenes;Flavor |
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Mol File: |
1072-83-9.mol |
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Melting point |
88-93 °C(lit.) |
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Boiling point |
220 °C(lit.) |
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density |
1.1143 (rough estimate) |
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FEMA |
3202 | METHYL 2-PYRROLYL KETONE |
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refractive index |
1.5040 (estimate) |
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Fp |
220°C |
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storage temp. |
Store below +30°C. |
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pka |
14.86±0.50(Predicted) |
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form |
Crystalline Powder |
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color |
White to beige |
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Odor |
roasted odor |
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JECFA Number |
1307 |
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BRN |
1882 |
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CAS DataBase Reference |
1072-83-9(CAS DataBase Reference) |
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NIST Chemistry Reference |
Ethanone, 1-(1H-pyrrol-2-yl)-(1072-83-9) |
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EPA Substance Registry System |
2-Acetylpyrrole (1072-83-9) |
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Hazard Codes |
Xn,Xi |
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Risk Statements |
22-37/38-36/37/38 |
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Safety Statements |
37/39-26-24/25-36 |
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WGK Germany |
3 |
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RTECS |
OB5970000 |
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Hazard Note |
Harmful |
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TSCA |
Yes |
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HS Code |
29339990 |
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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. |
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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. |
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Chemical Properties |
Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice |
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Chemical Properties |
white to beige crystalline powder |
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Uses |
hepatoprotectant, organoleptic |
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Definition |
ChEBI: A pyrrole carrying an acetyl substituent at the 2-position. |
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Preparation |
From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts |
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Preparation Products |
4-METHYL-2-(1H-PYRROL-2-YL)QUINOLINE |
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Raw materials |
Acetic anhydride-->Sodium acetate-->Zinc chloride-->Sodium acetate trihydrate-->N,N-Dimethylacetamide-->Pyrrole |