1-pyrroline

Full Material List
3,4-dihydro-2H-pyrrole

Identifiers

FEMA 3898
CAS 5724-81-2
EINECS 227-230-6
Synonyms
  • 3,4- dihydro-(2H)-pyrroline
  • 3,4- dihydro-2H-pyrrole
  • 2H- pyrrole, 3,4-dihydro-
  • d(1)- pyrroline
  • delta(1)- pyrroline
JECFA Food Flavoring 1603
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.167 1-pyrroline
DG SANTE Food Contact Materials N/A
FDA UNII 2SK2I7766O
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 69.10679
Molecular Formula C4 H7 N

Organoleptic

Organoleptic Notes
  • 1. Odor Type: ammoniacal ammoniacal shrimp seafood
  • Odor Description:at 0.10 % in propylene glycol. ammoniacal shrimp seafood
  • Odor and/or flavor descriptions from others (if found).
Odor ammoniacal
ammoniacal, shrimp, seafood,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.84900 to 0.85500 @ 25.00 °C.
Lbs/Gal (est) 7.065 to 7.114
Refractive Index 1.44000 to 1.44600 @ 20.00 °C.
Melting Point N/A
Boiling Point 87.00 to 89.00 °C. @ 760.00 mm Hg
Flash Point 56.00 °F. TCC ( 13.33 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 24.350000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) -0.117 (est)
Soluble In
  • alcohol
  • water
  • water, 2349 mg/L @ 25 °C (est)
Occurrence
  • clam
  • shrimp roasted shrimp
  • squid