FlavScents AInsights Entry for 2-Acetyl Pyrrole (CAS: 1072-83-9)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl Pyrrole
• IUPAC Name: 1-(1H-pyrrol-2-yl)ethanone
• CAS Number: 1072-83-9
• FEMA Number: 3250
• Other Identifiers: FL No. 14.001
• Molecular Formula: C6H7NO
• Molecular Weight: 109.13 g/mol

2-Acetyl pyrrole is a heterocyclic compound characterized by a pyrrole ring with an acetyl group at the 2-position. This structure contributes to its distinct odor profile, often described as nutty or popcorn-like, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyrrole is known for its warm, nutty, and popcorn-like aroma, which is both intense and diffusive. It is often used as an impact note in flavor formulations to impart roasted or baked nuances. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. Its sensory role is typically as a characterizing note, adding depth and realism to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyrrole occurs naturally in various roasted and cooked foods, such as coffee, cocoa, and baked goods. It is primarily formed through the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars during heating. This reaction is crucial for the development of flavor in cooked foods, contributing to the "natural flavor" designation when derived from such processes.

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

4. Use in Flavors

2-Acetyl pyrrole is utilized in a variety of flavor categories, including savory, bakery, and confectionery. It serves as a key component in flavor systems, providing roasted, nutty, and caramel-like notes. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. The compound is stable under typical processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl pyrrole is used to impart warm, nutty, and gourmand notes. It is commonly found in fragrance families such as oriental and gourmand. Its functional role can vary from a trace realism enhancer to a prominent impact note. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired intensity. It contributes primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 14.001.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions across the region.

Explicit approvals and harmonized assumptions are prevalent, though country-specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyrrole is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but deemed low risk under GRAS status. Dermal exposure in fragrance applications shows low irritation potential, with no significant sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Risk profiles are consistent across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyrrole is valued for its ability to enhance roasted and nutty notes in both flavors and fragrances. It synergizes well with other Maillard reaction products and caramel-like compounds. Formulators should be cautious of its potent aroma, which can easily dominate a blend if overused. 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 2-acetyl pyrrole is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps are minimal, with ongoing research focusing on its broader applications and safety profiles.

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 2026-07-10 16:16:30 GMT (p2)