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

1. Identity & Chemical Information

2-Acetyl pyrrole is a single chemical compound known for its distinctive aroma and flavor characteristics. The IUPAC name for this compound is 1-(1H-pyrrol-2-yl)ethanone. It is registered under the CAS number 1072-83-9. The FEMA number for 2-acetyl pyrrole is 2005. Other identifiers include its FL number, which is 02.015, and it is recognized in various regulatory frameworks. The molecular formula of 2-acetyl pyrrole is C6H7NO, with a molecular weight of 109.13 g/mol. Structurally, it contains a pyrrole ring with an acetyl group, which contributes to its odor profile, often described as nutty or popcorn-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyrrole is characterized by its nutty, popcorn-like aroma, which is both intense and diffusive. It is often used as an impact note in flavor formulations due to its strong sensory presence. The compound also exhibits a roasted, slightly sweet flavor profile, making it suitable for enhancing the complexity of various food products. While specific taste and odor thresholds are not widely documented, it is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyrrole is naturally found in roasted coffee, cocoa, and certain types of bread, where it forms through the Maillard reaction during the roasting or baking process. This reaction involves amino acids and reducing sugars, leading to the development of complex flavors and aromas. Its presence in these foods contributes to their characteristic roasted and nutty notes, making it relevant for natural flavor designations in certain contexts.

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

4. Use in Flavors

In flavor applications, 2-acetyl pyrrole is used to impart nutty, roasted, and popcorn-like notes. It is commonly employed in savory and sweet flavor categories, including baked goods, confectionery, and snack foods. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and product type. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

2-Acetyl pyrrole is utilized in fragrance formulations to provide warm, nutty, and slightly sweet notes. It is often found in gourmand and oriental fragrance families, where it serves as a trace realism or modifier. Typical concentration ranges in fragrance products are from 0.01% to 0.1%, contributing primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-acetyl pyrrole is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also recognize its use in food and fragrance applications, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyrrole is considered safe at typical use levels in food, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is considered low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyrrole is valued for its ability to enhance nutty and roasted notes in both flavors and fragrances. It synergizes well with other Maillard reaction products and can be used to add depth and complexity to formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under extreme processing conditions. It is often under-utilized in fragrance applications, where it can add unique warmth and realism.

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 include precise sensory thresholds and detailed toxicological studies, which are areas for further research.

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 2026-04-14 14:08:50 GMT (p2)