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W338605

Sigma-Aldrich

Pyrrole

≥98%, FCC, FG

Synonym(s):

Azole, Divinylenimine, Imidole

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About This Item

Empirical Formula (Hill Notation):
C4H5N
CAS Number:
109-97-7
Molecular Weight:
67.09
FEMA Number:
3386
Beilstein:
1159
EC Number:
203-724-7
Council of Europe no.:
2381
MDL number:
MFCD00005216
UNSPSC Code:
12164502
PubChem Substance ID:
24901681
Flavis number:
14.041
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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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General description

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

Application

<ul>
<li><strong>Can neonicotinoid and pyrrole insecticides manage malaria vector resistance in high pyrethroid resistance areas in Côte d′Ivoire</strong>: This research evaluates the effectiveness of pyrrole insecticides in controlling malaria vectors in regions with high pyrethroid resistance. The findings suggest that these insecticides can play a significant role in integrated vector management strategies to combat malaria (Ekra et al., 2024).</li>
</ul>

Signal Word

Danger

Hazard Statements

H226,H301,H318,H332

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

Certificates of Analysis (COA)

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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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