Articles:
ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)-
Notes:
None found
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BOC Sciences Best of Chemicals Supplier Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds. BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services. BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies. Email: Marketing US Email: Marketing Email: Sales US Email: Sales Voice: 1-631-485-4226 Fax: 1-631-614-7828 US Voice: 1-631-485-4226 US Fax: 1-631-614-7828 Europe 44-203-286-1088 Facebook Twitter Linkedin Blog Get the App! Product(s): 99583-29-6 Ethanone,1-(3,4-dihydro-2H-pyrrol-2-yl)-
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Penta International Corporation Chemistry innovation At Penta, our products and services help businesses do business better. For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes. US Email: Technical Services US Email: Sales US Voice: (973) 740-2300 US Fax: (973) 740-1839 Product(s): 01-10350 2-ACETYL-1-PYRROLINE
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| CAS Number: | 85213-22-5 |  3D/inchi
|
| Nikkaji Web: | J487.706C | |
| XlogP3-AA: | -0.40 (est) | |
| Molecular Weight: | 111.14393000 | |
| Formula: | C6 H9 N O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 99583-29-6 |  3D/inchi
|
| FDA UNII: | IGC0W6LY94 | |
| CoE Number: | 1408 | |
| XlogP3-AA: | -0.30 (est) | |
| Molecular Weight: | 111.14393000 | |
| Formula: | C6 H9 N O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 2-acetyl-1-pyrroline 1604 2-acetyl-1-pyrroline |
| DG SANTE Food Flavourings: | 14.080 2-acetyl-1-pyrroline |
| FEMA Number: | 4249 4249 2-acetyl-1-pyrroline |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 99583-29-6 ; 2-ACETYL-1-PYRROLINE |
Physical Properties:
| Appearance: | colorless to yellow solid (est) |
| Assay: | 95.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 19.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 182.00 to 183.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.793000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 151.00 °F. TCC ( 66.11 °C. ) |
| logP (o/w): | -0.019 (est) |
| Soluble in: | |
| alcohol | |
| water | |
| water, 4103 mg/L @ 25 °C (est) | |
| Similar Items: note | |
| acetyl pyrroline | |
Organoleptic Properties:
| Odor Type: popcorn | |
| popcorn toasted grain malty | |
| Odor Description: at 1.00 % in propylene glycol. | popcorn toasted grain malty |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| Ethanone,1-(3,4-dihydro-2H-pyrrol-2-yl)- |
| CHEMSTEP |
| Ethanone, 1-(3,4-dihydro-2H-pyrrol-2-yl)- (9CI) |
| Parchem |
| 2-acetyl-1-pyrroline |
| Penta International |
| 2-ACETYL-1-PYRROLINE |
Safety Information:
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents | ||
| Recommendation for 2-acetyl-1-pyrroline usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 340 (μg/person/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| Structure Class: | II | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 22. Update in publication number(s): 29 | |||
| Click here to view publication 22 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.01000 | 0.10000 | |
| beverages(nonalcoholic): | 0.00100 | 0.01000 | |
| beverages(alcoholic): | 0.00100 | 0.01000 | |
| breakfast cereal: | 0.01000 | 0.10000 | |
| cheese: | 0.00200 | 0.02000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 0.01000 | 0.20000 | |
| confectionery froastings: | 0.01000 | 0.10000 | |
| egg products: | 0.00500 | 0.05000 | |
| fats / oils: | 0.00200 | 0.10000 | |
| fish products: | 0.00500 | 0.10000 | |
| frozen dairy: | 0.00100 | 0.01000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 0.00100 | 0.01000 | |
| granulated sugar: | - | - | |
| gravies: | 0.00500 | 0.10000 | |
| hard candy: | 0.00400 | 0.04000 | |
| imitation dairy: | 0.00100 | 0.01000 | |
| instant coffee / tea: | 0.01000 | 0.10000 | |
| jams / jellies: | - | - | |
| meat products: | 0.00500 | 0.10000 | |
| milk products: | 0.00100 | 0.01000 | |
| nut products: | 0.00200 | 0.02000 | |
| other grains: | 0.00100 | 0.01000 | |
| poultry: | 0.01000 | 0.10000 | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 0.00500 | 0.10000 | |
| snack foods: | 0.00500 | 0.10000 | |
| soft candy: | 0.00200 | 0.02000 | |
| soups: | 0.00100 | 0.01000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 0.40000 | 2.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.40000 | 2.00000 | |
| Processed fruit (04.1): | 0.40000 | 2.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 1.00000 | 5.00000 | |
| Chewing gum (05.0): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 | |
| Bakery wares (07.0): | 2.00000 | 10.00000 | |
| Meat and meat products, including poultry and game (08.0): | 0.20000 | 1.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.20000 | 1.00000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 0.50000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | - | - | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 5.00000 | |
| Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 | |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): | |
| Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) View page or View pdf | |
| Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting) View page or View pdf | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 522834 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone | |
| 1-(3,4-dihydro-2H-pyrrol-2-yl)ethanone | |
| Chemidplus: | 0099583296 |
References:
| 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 522834 |
| Pubchem (sid): | 135324461 |
| Pherobase: | View |
| 1-(3,4-dihydro-2H-pyrrol-2-yl)ethanone | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 15801179 |
| Pubchem (cas): | 99583-29-6 |
| Pherobase: | View |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEBI: | View |
| HMDB (The Human Metabolome Database): | HMDB003130 |
| YMDB (Yeast Metabolome Database): | YMDB01451 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
| cereal | FL | |
| cheese | FL | |
| dairy | FL | |
| fish | FL | |
| fruit | FR | |
| popcorn | FR |
Occurrence (nature, food, other): note
| bread wheat bread Search PMC Picture | |
| ham PbMd Search PMC Picture | |
| hazelnut Search Trop Picture | |
| rice black rice cooked PbMd Search PMC Picture | |
| rice cooked rice PbMd Search PMC Picture |
Synonyms:
| 1-(3,4- | dihydro-2H-pyrrol-5-yl)ethanone |
| 1-(4,5- | dihydro-3H-pyrrol-2-yl)ethanone |
| ethanone, 1-(3,4-dihydro-2H-pyrrol-5-yl)- | |
| ketone, methyl 1-pyrrolin-2-yl |