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2-Acetyl pyrrole

2-Acetyl pyrrole Basic information
Description
Product Name:2-Acetyl pyrrole
Synonyms:(2-Pyrrolyl)ethanone;1-(2-Pyrrolyl)-1-ethanone;2-Acetyl-1H-pyrrole;2-Acetylpyrrole ,98%;Methyl(1H-pyrrol-2-yl) ketone;2-Acetylpyrrole,99%;2-Acetylpyrrole, Methyl 2-pyrrolyl ketone;1-(1H-Pyrrol-2-yl)ethan-1-one , tech
CAS:1072-83-9
MF:C6H7NO
MW:109.13
EINECS:214-016-2
Product Categories:Flavor;API intermediates;Imidazoles, Pyrroles, Pyrazoles, Pyrrolidines;Benzenes;ketone;pyrrole
Mol File:1072-83-9.mol
2-Acetyl pyrrole Structure
2-Acetyl pyrrole Chemical Properties
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. Sealed in dry,Room Temperature
pka14.86±0.50(Predicted)
form Crystalline Powder
color White to beige
Odorroasted odor
Odor Typemusty
JECFA Number1307
BRN 1882
LogP0.93
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)
Safety Information
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
MSDS Information
ProviderLanguage
1-(1H-Pyrrol-2-yl)ethan-1-one English
SigmaAldrich English
ACROS English
ALFA English
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.
Uses2-Acetylpyrrole has been used in the synthesis of 2-acetyl-1-pyrroline.
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
General Description2-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.
Acetyl-resveratrol N-Acetyl-L-cysteine Acetylacetone Acetylferrocene Pyrrole tributyl acetocitrate Acetyl chloride Tribenuron methyl Acetyl coenzyme A sodium salt Thiophanate-methyl 2-Acetyl pyrrole acetyl pyrrole Methyl salicylate Methyl acetate (4-chlorophenyl)(1H-pyrrol-2-yl)methanone Methyl bromide METSULFURON METHYL PIPERACETAZINE (250 MG)
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