Articles:
| Info: | aliphatic and aromatic amines and amides |
3,4-dihydro-2H-pyrrole
Notes:
Present in clam and squid. Flavouring agent for fish products and other foods
-
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): 5724-81-2 3,4-dihydro-2H-pyrrole 95%
-
-
Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
-
| CAS Number: | 5724-81-2 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 227-230-6 | |
| FDA UNII: | 2SK2I7766O | |
| Nikkaji Web: | J26.032K | |
| Beilstein Number: | 103165 | |
| XlogP3-AA: | -0.30 (est) | |
| Molecular Weight: | 69.10679000 | |
| Formula: | C4 H7 N | |
| 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: | 1603 1-pyrroline |
| DG SANTE Food Flavourings: | 14.167 1-pyrroline |
| FEMA Number: | 3898 1-pyrroline |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 5724-81-2 ; 1-PYRROLINE |
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 99.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.84900 to 0.85500 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 7.065 to 7.114 |
| Refractive Index: | 1.44000 to 1.44600 @ 20.00 °C. |
| Boiling Point: | 87.00 to 89.00 °C. @ 760.00 mm Hg |
| Acid Value: | 1.00 max. KOH/g |
| Vapor Pressure: | 24.350000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 56.00 °F. TCC ( 13.33 °C. ) |
| logP (o/w): | -0.117 (est) |
| Soluble in: | |
| alcohol | |
| water | |
| water, 2349 mg/L @ 25 °C (est) | |
Organoleptic Properties:
| Odor Type: ammoniacal | |
| Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
| ammoniacal shrimp seafood | |
| Odor Description: at 0.10 % in propylene glycol. | ammoniacal shrimp seafood |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| 2H-Pyrrole,3,4-dihydro- |
| BOC Sciences |
| For experimental / research use only. |
| 3,4-dihydro-2H-pyrrole 95% |
| Parchem |
| 1-pyrroline |
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
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 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): | 0.40 (μg/capita/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: 18 | |||
| Click here to view publication 18 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | 0.00050 | 0.00250 | |
| beverages(alcoholic): | 0.00250 | 0.00500 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | 0.00250 | 0.01000 | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 0.01000 | 0.10000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.00010 | 0.00100 | |
| milk products: | - | - | |
| nut products: | 0.00030 | 0.00300 | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | 0.00500 | 0.02000 | |
| soft candy: | - | - | |
| soups: | 0.01000 | 0.01000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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 : | 79803 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 3,4-dihydro-2H-pyrrole | |
| Chemidplus: | 0005724812 |
References:
| 3,4-dihydro-2H-pyrrole | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 79803 |
| Pubchem (sid): | 135038093 |
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 |
| KEGG (GenomeNet): | C15668 |
| HMDB (The Human Metabolome Database): | HMDB12497 |
| FooDB: | FDB008292 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Potential Blenders and core components note
| For Odor | ||
| No odor group found for these | ||
| satinaldehyde | FL/FR | |
| pyridine | ||
| triethyl amine | ||
| floral | ||
| cyclamen aldehyde | FL/FR | |
| hyacinth acetals | FL/FR | |
| ocean propanal | FL/FR | |
| nutty | ||
| 2,4,5- | trimethyl oxazole | FL/FR |
| sulfurous | ||
| fish thiol | FL/FR | |
| For Flavor | ||
| No flavor group found for these | ||
| 2- | acetyl-1-pyrroline | FL |
| amyl amine | FL | |
| butyl amine | FL | |
| (±)-sec- | butyl amine | FL |
| iso | butyl amine | FL |
| ethyl amine | FL | |
| hexyl amine | FL | |
| 2- | methyl butyl amine | FL |
| iso | pentylidene isopentyl amine | FL |
| phenethyl amine | FL | |
| propionyl pyrroline 1% in vegatable oil triglyceride | FL | |
| iso | propyl amine | FL |
| pyridine | ||
| triethyl amine | ||
| (R)-N,N,alpha- | trimethyl benzyl amine | FL |
| tripropyl amine | FL | |
| alliaceous | ||
| dicyclohexyl disulfide | FL | |
| 3- | tetrahydrothiophenone | FL |
| ammoniacal | ||
| 2- | methyl piperidine | FL |
| aromatic | ||
| hyacinth acetals | FL/FR | |
| burnt | ||
| 2,4,5- | trimethyl oxazole | FL/FR |
| fishy | ||
| 4,5- | dimethyl thiazole | FL |
| 3- | penten-2-one | FL |
| trimethyl amine | FL | |
| floral | ||
| ocean propanal | FL/FR | |
| satinaldehyde | FL/FR | |
| green | ||
| cyclamen aldehyde | FL/FR | |
| seafood | ||
| 1,4- | dithiane | FL |
| sulfurous | ||
| fish thiol | FL/FR | |
Potential Uses:
| prawn | FL |
Occurrence (nature, food, other): note
| clam Search PMC Picture | |
| shrimp roasted shrimp Search PMC Picture | |
| squid Search Picture |
Synonyms:
| 3,4- | dihydro-(2H)-pyrroline |
| 3,4- | dihydro-2H-pyrrole |
| 2H- | pyrrole, 3,4-dihydro- |
| d(1)- | pyrroline |
| delta(1)- | pyrroline |