1-methyl pyrrole
1H-pyrrole, 1-methyl-
Identification
| Name | 1-methyl pyrrole |
| IUPAC | 1-methylpyrrole |
| CAS Number | 96-54-8 |
| EINECS | 202-513-7 |
| FDA UNII | NG5GPN98ZG |
| Molecular Formula | C5 H7 N |
| Molecular Weight | 81.11779000 |
| MDL Number | MFCD00005345 |
| Nikkaji Number | J40.162E |
| Beilstein | 0104181 |
| CoE Number | 2217 |
| XlogP3 | 1.20 (est) |
Regulatory
Physical Properties
| Appearance | colorless to brown clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.90200 to 0.91400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.506 to 7.605 |
| Refractive Index | 1.48200 to 1.49000 @ 20.00 °C. |
| Melting Point | -57.00 °C. @ 760.00 mm Hg |
| Boiling Point | 112.00 to 113.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 25.591000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 2.8 ( Air = 1 ) |
| Flash Point | 59.00 °F. TCC ( 15.00 °C. ) |
| logP (o/w) | 1.210 |
| Soluble in | alcohol |
Organoleptic Properties
| Odor Description | at 1.00 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for 1-methyl pyrrole usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.30 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 670 (μg/person/day) |
| Threshold of Concern | 540 (μg/person/day) |
| Structure Class | II |
| Dairy products, excluding products of category 02.0 (01.0) | 4.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.40000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 2.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.20000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.30000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.20000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.20000 |
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Potential Uses
Natural Occurrence
Synonyms
N-
methyl pyrrole
1-
methyl-1H-pyrrole
1-
methylpyrrole
N-
methylpyrrole
pyrrole, 1-methyl-
1H-
pyrrole, 1-methyl-
pyrrole, N-methyl-
PubMed:
Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:
Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage.