2-formyl pyrrole

Full Material List
1H-pyrrole-2-carbaldehyde

Identifiers

FEMA N/A
CAS 1003-29-8
EINECS 213-705-5
Synonyms
  • 2- formylpyrrole
  • pyrrole 2-carboxaldehyde
  • 2- pyrrole carbaldehyde
  • pyrrole-2-aldehyde
  • pyrrole-2-carbaldehyde
  • 1H- pyrrole-2-carbaldehyde
  • pyrrole-2-carboxaldehyde
  • 1H- pyrrole-2-carboxaldehyde
  • pyrrole-2-carboxaldehyde (8CI)
  • 2- pyrrolecarbaldehyde
  • 2- pyrrolecarboxaldehyde
  • 2- pyrrolyl carboxaldehyde
  • 2- pyrrolylcarboxaldehyde
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.145 pyrrole-2-carbaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII 068TSM6S6P
CoE Number 11393
XlogP3-AA 0.60 (est)
Molecular Weight 95.10105
Molecular Formula C5 H5 N O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: musty musty beefy coffee
  • Odor Description:at 1.00 % in propylene glycol. musty beefy coffee
  • Odor and/or flavor descriptions from others (if found).
Odor musty
musty, beefy, coffee,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow crystalline solid (est)
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 45.00 to 47.00 °C. @ 760.00 mm Hg
Boiling Point 216.00 to 218.00 °C. @ 760.00 mm Hg
Flash Point 224.00 °F. TCC ( 106.67 °C. )
Acid Value N/A
Vapor Pressure 0.121000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.64
Soluble In
  • alcohol
  • water, 3.43e+004 mg/L @ 25 °C (est)
Occurrence
  • almond - 8 mg/kg
  • asparagus - 0.06 mg/kg
  • barley roasted barley
  • beef cooked beef
  • cocoa
  • coffee - up to 12.7 mg/kg
  • filbert roasted filbert
  • malt - 0.58 mg/kg
  • mushroom
  • onion roasted onion
  • peanut roasted peanut
  • popcorn
  • pork liver
  • rice wild rice
  • soybean
  • tea - up to 0.3 mg/kg
  • tea black tea
  • tea green tea
  • wine white wine
  • wort