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W328405

Sigma-Aldrich

1-Furfurylpyrrole

≥98%, FG

Synonym(s):

1-(2-Furanylmethyl)-1H-pyrrole, N-Furfuryl pyrrole

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About This Item

Empirical Formula (Hill Notation):
C9H9NO
CAS Number:
Molecular Weight:
147.17
FEMA Number:
3284
EC Number:
Council of Europe no.:
2317
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.134
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

vapor density

>1 (vs air)

assay

≥98%

refractive index

n20/D 1.531 (lit.)

bp

76-78 °C/1 mmHg (lit.)

density

1.081 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; vegetable; earthy

SMILES string

C(c1ccco1)n2cccc2

InChI

1S/C9H9NO/c1-2-6-10(5-1)8-9-4-3-7-11-9/h1-7H,8H2

InChI key

BTBFUBUCCJKJOZ-UHFFFAOYSA-N

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General description

1-Furfurylpyrrole has been identified as a potential contributor of flavor and aroma to popcorn. It is also found in roasted almonds.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

199.4 °F - closed cup

flash_point_c

93 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Flavor components of roasted almond.
Takei Y & Yamanishi T.
Agricultural and Biological Chemistry, 38(12), 2329-2336 (1974)
Popcorn flavor: identification of volatile compounds.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 18(5), 926-928 (1970)

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