FlavScents AInsights Entry for 5-methyl-2-formyl pyrrole (CAS: 1192-79-6)

1. Identity & Chemical Information

• Common Name(s): 5-methyl-2-formyl pyrrole
• IUPAC Name: 5-methyl-1H-pyrrole-2-carbaldehyde
• CAS Number: 1192-79-6
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H7NO
• Molecular Weight: 109.13 g/mol

5-methyl-2-formyl pyrrole is a pyrrole derivative characterized by a formyl group at the 2-position and a methyl group at the 5-position. The presence of these functional groups contributes to its distinct odor profile, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-methyl-2-formyl pyrrole is known for its unique sensory attributes. It exhibits a nutty, roasted aroma with subtle caramel-like undertones. The compound is often described as having a moderate intensity and a warm, inviting character. It plays a significant role as an impact note in flavor formulations, particularly in roasted and nutty profiles.

Taste and odor thresholds for 5-methyl-2-formyl pyrrole are not clearly reported in the literature. However, its sensory impact is well-recognized in the industry, where it is used to enhance the realism and depth of flavor compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5-methyl-2-formyl pyrrole is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, contributing to the compound's presence in roasted and baked goods.

The compound's formation through the Maillard reaction aligns with its use in "natural flavor" designations, as it can be derived from natural processes.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

5-methyl-2-formyl pyrrole is primarily used in flavor formulations to impart roasted, nutty, and caramel-like notes. It is commonly employed in categories such as baked goods, confectionery, and savory applications. The compound serves as an impact note, enhancing the authenticity and complexity of flavor profiles.

Typical use levels in finished food products are not explicitly documented. However, industry practice suggests usage in the range of low to moderate ppm levels, depending on the desired intensity and application. Formulators should consider its stability under heat and pH variations, as these factors can influence its sensory contribution.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 5-methyl-2-formyl pyrrole is valued for its warm, nutty aroma, which can add depth and realism to compositions. It is used in fragrance families such as gourmand and oriental, where it acts as a modifier or trace realism note.

The compound's volatility suggests it contributes primarily to the middle notes of a fragrance, providing a lasting warmth and complexity. Typical concentration ranges are qualitative, with usage tailored to the specific fragrance profile and desired effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety and regulatory guidelines.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; compliance with general flavoring regulations is required.
• United Kingdom: Post-Brexit alignment with EU regulations; no specific divergence noted.
• Asia: Limited specific data; general compliance with regional flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to MERCOSUR and national regulations is recommended.

The regulatory status of 5-methyl-2-formyl pyrrole may vary, and formulators should verify compliance with local regulations and guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Formulators should ensure usage aligns with industry safety practices and regulatory guidelines.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should consider IFRA guidelines and conduct patch testing where applicable.
• Inhalation Exposure: Volatility suggests potential inhalation exposure; occupational safety measures should be in place to minimize risk.

The risk profiles for food and fragrance applications may differ, with fragrance use requiring additional consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-methyl-2-formyl pyrrole is a valuable material for its ability to impart roasted and nutty notes, enhancing the authenticity of flavor and fragrance compositions. It synergizes well with other Maillard reaction products and caramel-like compounds. Formulators should be cautious of overuse, which can lead to an overpowering or burnt character.

Common pitfalls include instability under high heat or acidic conditions, which can alter its sensory profile. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-methyl-2-formyl pyrrole is well-established in terms of its sensory profile and formation pathways. However, specific regulatory and toxicological data are limited, necessitating reliance on industry-typical practices and general safety guidelines. Known data gaps include precise usage levels and comprehensive toxicological assessments.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-23 01:03:11 GMT (p2)