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W338605

Pyrrole

Name: Pyrrole
Brand: ALDRICH

≥98%, FCC, FG

Synonym(s):

Azole, Divinylenimine, Imidole

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About This Item

Empirical Formula (Hill Notation):

C₄H₅N

CAS Number:

109-97-7

Molecular Weight:

67.09

FEMA Number:

3386

Council of Europe no.:

2381

UNSPSC Code:

12164502

PubChem Substance ID:

24901681

Flavis number:

14.041

EC Number:

203-724-7

NACRES:

NA.21

MDL number:

MFCD00005216

Beilstein/REAXYS Number:

1159

eCl@ss:

39151603

Organoleptic:

nutty; ethereal; sweet

Grade:

Biological source:

synthetic

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

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Properties

biological source

synthetic

Quality Level

300

grade

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 110

vapor density

2.31 (vs air)

assay

≥98%

refractive index

n20/D 1.508 (lit.)

bp

131 °C (lit.)

mp

−23 °C (lit.)

density

0.967 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

nutty; ethereal; sweet

storage temp.

2-8°C

SMILES string

c1cc[nH]c1

InChI

1S/C4H5N/c1-2-4-5-3-1/h1-5H

InChI key

KAESVJOAVNADME-UHFFFAOYSA-N

Description

General description

Pyrrole is one of the flavor compounds that is formed in thermally processed foods due to the Maillard reaction.

Application

<ul>
<li><strong>Can neonicotinoid and pyrrole insecticides manage malaria vector resistance in high pyrethroid resistance areas in Côte d′Ivoire</strong>: This research evaluates the effectiveness of pyrrole insecticides in controlling malaria vectors in regions with high pyrethroid resistance. The findings suggest that these insecticides can play a significant role in integrated vector management strategies to combat malaria (Ekra et al., 2024).</li>
</ul>

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pictograms

GHS02,GHS06,GHS05

signalword

Danger

hcodes

H226,H301,H318,H332

pcodes

P210 - P233 - P280 - P301 + P310 - P304 + P340 + P312 - P305 + P351 + P338

Hazard Classifications

Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

96.8 °F - closed cup

flash_point_c

36 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品

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The Maillard reaction: source of flavour in thermally processed foods.

Mottram DS.

Flavours and Fragrances, 269-283 (2007)

Pyrroles in foods.

Maga JA.

Journal of Agricultural and Food Chemistry, 29(4), 691-694 (1981)

Flavor compounds formed during the Maillard reaction.