2-Acetylpyrrole
2-Acetylpyrrole is an organic compound containing a pyrrole ring. 2-Acetylpyrrole is one of the products of the Maillard browning reaction and can serve as a major flavor component in many foods. As an intermediate, 2-acetylpyrrole can also be used in the synthesis of other active compounds, such as the flavor compound 2-acetyl-1-pyrroline[1][2].
Product Specifications
CAS Number
[1072-83-9]
UNSPSC
12352005
Hazard Statement
H302, H315, H319, H335
Target
Drug Intermediate
Type
Natural Products
Related Pathways
Others
Field of Research
Others
Assay Protocol
https://www.medchemexpress.com/2-acetylpyrrole.html
Concentration
10mM
Purity
99.99
Solubility
DMSO : 100 mg/mL (ultrasonic)
Smiles
CC(=O)C1=CC=CN1
Molecular Formula
C6H7NO
Molecular Weight
109.13
Precautions
H302, H315, H319, H335
References & Citations
[1]C J Wang, et al. Mutagenicity and cytotoxicity of nitropyrrole compounds derived from the reaction of 2-acetyl pyrrole with nitrite. Food Chem Toxicol. 1994 Sep;32 (9) :839-44.|[2]Ron G. Buttery, et al. Cooked rice aroma and 2-acetyl-1-pyrroline. J. Agric. FoodChem. 1983, 31, 4, 823–826
Shipping Conditions
Room Temperature
Storage Conditions
-20°C, 3 years; 4°C, 2 years (Powder)
Scientific Category
Natural Products
Clinical Information
No Development Reported
Available Sizes
Curated Selection
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