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W338605

Sigma-Aldrich

Pyrrole

≥98%, FCC, FG

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Synonym(s):
Azole, Divinylenimine, Imidole
Empirical Formula (Hill Notation):
C4H5N
CAS Number:
Molecular Weight:
67.09
FEMA Number:
3386
Beilstein:
1159
EC Number:
Council of Europe no.:
2381
MDL number:
PubChem Substance ID:
Flavis number:
14.041
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG

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

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This Item
131709W316318W327204
Pyrrole ≥98%, FCC, FG

W338605

Pyrrole

Pyrrole reagent grade, 98%

131709

Pyrrole

2-Furyl methyl ketone ≥99%, FG

W316318

2-Furyl methyl ketone

2,5-Dimethylpyrazine ≥98%, FG

W327204

2,5-Dimethylpyrazine

grade

FG

grade

reagent grade

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

-

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

food allergen

no known allergens

agency

meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines

documentation

see Safety & Documentation for available documents

documentation

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

General description

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

Signal Word

Danger

Hazard Statements

Hazard Classifications

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

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

96.8 °F - closed cup

Flash Point(C)

36 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names


Certificates of Analysis (COA)

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25G
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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.
Mottram DS.
ACS Symp. Ser., 543, 104?126-104?126 (1994)
Woo Young Hong et al.
Biomaterials, 35(36), 9573-9580 (2014-09-07)
Here, we propose an integrated multifunctional system constructed by conductive disulfide-biotin-doped polypyrrole nanowires (SS-biotin-Ppy NWs) for capture, release, and in situ quantification of circulating tumor cells (CTCs). A well-ordered three-dimensional nanowire structure equipped with a monoclonal antibody offers a significant
Satoshi Kubo et al.
Annals of the rheumatic diseases, 73(12), 2192-2198 (2013-09-10)
Tofacitinib, which is a Janus kinase (JAK) inhibitor, has shown clinical effects in the treatment of rheumatoid arthritis. JAKs are important kinases in lymphocyte differentiation; however, their function in dendritic cells (DCs) is unknown. In this study, the function of

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