2-Acetyl pyrrole Property

Melting point:

88-93 °C (lit.)

Boiling point:

220 °C (lit.)

Density 

1.1143 (rough estimate)

refractive index 

1.5040 (estimate)

FEMA 

3202 | METHYL 2-PYRROLYL KETONE

Flash point:

220°C

storage temp. 

Sealed in dry,Room Temperature

form 

Crystalline Powder

pka

14.86±0.50(Predicted)

color 

White to beige

Odor

roasted odor

Odor Type

musty

JECFA Number

1307

BRN 

1882

LogP

0.93

CAS DataBase Reference

1072-83-9(CAS DataBase Reference)

NIST Chemistry Reference

Ethanone, 1-(1H-pyrrol-2-yl)-(1072-83-9)

EPA Substance Registry System

2-Acetylpyrrole (1072-83-9)

Safety

Hazard Codes 

Xn,Xi

Risk Statements 

22-37/38-36/37/38

Safety Statements 

37/39-26-24/25-36

WGK Germany 

3

RTECS 

OB5970000

Hazard Note 

Harmful

TSCA 

Yes

HS Code 

29339990

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P405Store locked up.

2-Acetyl pyrrole Chemical Properties,Usage,Production

Description

2-acetyl pyrrole is a colorless or yellow liquid. It occurs naturally in cereals and cereal product and has an odor reminiscent of walnut, licorice, baked bread, baked hazelnut, and fish. It is used as a food additive, such as in cocoa, rum, brandy, caramel.

Description

Methyl 2-pyrrolyl ketone is like bread, walnut, licorice. May be prepared from pyrryl magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts.

Chemical Properties

Methyl-2-pyrrolyl ketone has an odor reminiscent of bread, walnut and licorice

Chemical Properties

white to beige crystalline powder

Occurrence

Reported found in essential oils of tobacco leaves, apple, asparagus, onion, baked and fried potato, roasted almonds, wheat bread, cooked chicken, cooked beef and pork, beer, malt whiskey, cocoa, coffee, tea, roasted filberts, and peanuts, peanut butter, potato chips, soybean, coconut, mushrooms, almond, mango, licorice, sweet corn, malt, wort, dried bonito, Bourbon vanilla, chicory root, okra, crab, scallop and clam.

Uses

2-Acetylpyrrole has been used in the synthesis of 2-acetyl-1-pyrroline.

Uses

hepatoprotectant, organoleptic

Definition

ChEBI: A pyrrole carrying an acetyl substituent at the 2-position.

Preparation

From pyrrole magnesium iodide and acetyl chloride; a volatile flavor component in roasted filberts

Synthesis Reference(s)

The Journal of Organic Chemistry, 48, p. 3214, 1983 DOI: 10.1021/jo00167a014
Tetrahedron Letters, 26, p. 4649, 1985 DOI: 10.1016/S0040-4039(00)98776-8

General Description

2-Acetylpyrrole undergoes alkylation reaction with alkyl iodide in benzene/solid KOH system in the presence of 18-crown-6 to yield the corresponding 1-alkyl derivative.