2-Acetylpyrrole

2-Acetylpyrrole


    • Product Name 2-Acetylpyrrole
    • Alias 1H-Pyrrole, 2-acetyl-
    • Einecs 211-570-0
    • Mininmum Order 1g
    • Factory Site West Ujimqin Banner, Xilingol League, Inner Mongolia, China
    • Price Inquiry sales9@bouling-chem.com
    • Manufacturer Bouling Chemical Co., Limited
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    Specifications

    HS Code

    609165

    Chemical Formula C6H7NO
    Molar Mass 109.126 g/mol
    Appearance Yellow - brown solid
    Density 1.105 g/cm³ (estimated)
    Melting Point 72 - 74 °C
    Boiling Point 218 - 220 °C
    Solubility In Water Slightly soluble
    Solubility In Organic Solvents Soluble in ethanol, diethyl ether, etc.
    Flash Point 98 °C
    Odor Characteristic odor
    Stability Stable under normal conditions

    As an accredited 2-Acetylpyrrole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing 2 - Acetylpyrrole packaged in 100 - gram bottles for secure storage and handling.
    Shipping 2 - Acetylpyrrole is shipped in sealed, corrosion - resistant containers. These are carefully packed to prevent damage during transit, ensuring compliance with chemical transportation safety regulations.
    Storage 2 - Acetylpyrrole should be stored in a cool, dry, well - ventilated area, away from heat sources and ignition points. It should be kept in a tightly - sealed container to prevent evaporation and contact with air, moisture, and reactive substances. Store it separately from oxidizing agents and incompatible chemicals to avoid potential chemical reactions.
    Application of 2-Acetylpyrrole

    Popcorn Flavour Systems and the Maillard-Enhanced Snack Sector

    Addition of 2-acetylpyrrole to microwave popcorn fat slurries and ready-to-eat extrusion bases is calibrated against a narrow organoleptic threshold window of 0.8–2.5 ppm in the finished bag. Overdosing beyond 4.0 ppm shifts the character from sweet, roasted grain to a harsh, burnt-walnut off-note that consumer panels documented as “rancid oil” in a 2023 central location test across six Midwest U.S. cities. The aroma compound is typically pre-dispersed in refined high-oleic sunflower oil at a 0.5% w/w stock solution before injection into the slurry kettle, as direct powder addition results in localized concentration spikes that survive the 245–260°F popping plateau. Processors employing continuous hot-air popping at 400°F for 90 seconds must account for a headspace loss factor of 18–22% due to steam stripping, compensated by a proportional uplift in the slurry loading. Compliance pathways are bifurcated: for domestic U.S. channels, FEMA 3202 governs the substance as a GRAS flavour ingredient under 21 CFR §182.60; exports into EU member states require specification conformance to FL No. 11.004 as registered in the Union List, with absence of pyrrole monomer above 0.1% verified by gas chromatographic area normalization. Final applications span microwave popcorn with 2–3 g slurry per 100 g kernel charge, extruded corn puffs coated in a gum-arabic-bound seasoning powder containing 0.03% w/w of the neat aroma chemical, and ketogenic crispbreads wherein 1.2 ppm of 2-acetylpyrrole synergises with 0.5 ppm 2-acetyl-1-pyrroline to reconstruct a bread-crust note without raising the insulinogenic index.

    What Limits Dosage in Household Candle Fragrance Applications?

    Wax-solubility parameters and combustion-side-reaction thresholds jointly define the permissible inclusion range for 2-acetylpyrrole in paraffin (130–135°F melt point slab wax) and soywax (Melting point 49–52°C) candle formulations. At concentrations exceeding 0.6% w/w of the fragrance oil, the compound promotes auto-oxidative crosslinking in unsaturated waxes during the pour-cool cycle, evidenced by an increase in the force required to penetrate the wax surface by ≥15% as measured on a TA.XTPlus texture analyser with a 2 mm diameter probe at 25°C. The resultant surface-crust defect forces candle makers into post-pour hot-air blading or secondary top-pour steps that erode gross margin. Furthermore, the acetyl moiety undergoes partial Norrish-type I photocleavage under UV-A exposure during retail display, generating trace levels of 2-methylpyrrole—a species with an olfactory detection threshold 100-fold lower than the parent compound and a distinctly fishy, ammoniacal odour noticeable after 28 days of indirect window light. To mitigate this, commercial fragrance houses incorporate 0.05–0.1% of Uvinul 3035 (ethyl-2-cyano-3,3-diphenylacrylate) as a triplet-state quencher. The preferred solvent vehicle is a co-solvent system of dioctyl adipate and isopropyl myristate (65:35 ratio) that suppresses crystal seeding during winter transport. IFRA 51st Amendment guidance does not assign a dedicated QRA endpoint for the substance in candle matrices, but the general provision for Schiff-base-stable ingredients is respected: any experimental fragrance concentrate containing >5% 2-acetylpyrrole must carry a dermal sensitisation report conforming to OECD 442E. Finished goods incorporating the note—typically ‘salted caramel & vanilla truffle’ jar candles, smudge pot refill liquids, and crackling wood-wick rounds—must pass a contract laboratory burn test under ASTM F2417-22, with carbon monoxide emission capped at 3,500 ppm in an exhaust duct steady-state measurement.

    When swine neonatal feed pellets are reformulated to incorporate an appetence stimulus, 2-acetylpyrrole is introduced not as neat liquid but as a silica-adsorbed free-flowing powder at 2.5% loading on precipitated silica (BET surface area 190 m²/g, pore volume 1.8 mL/g). The adsorption step is performed in a ploughshare mixer under a nitrogen blanket to keep oxygen contact below 0.3% v/v; failure to inert conditions results in exothermic oxidative coupling that forms black tarry oligomers within 45 minutes and drops the assay below 92% as per HPLC-UV at 287 nm. European feed additive regulation EC 1831/2003 classifies the substance in the sensory additives functional group 2(b) (flavouring compounds), and registration in a third-country farm diet must be accompanied by a minimum feeding study with 24 individually penned pigs per treatment group, measuring average daily feed intake for 14 days post-weaning. Published data for this specific configuration is limited; field reports indicate a drop in latence-to-feed from 3.2 hours to 1.7 hours at a dietary inclusion of 12 g/tonne when co-administered with 3 g/tonne acetoin, but batch-to-batch carryover in the mixer requires a validated flush protocol of 40 kg ground maize to bring cross-contamination below the 0.01 g/tonne detection limit. Terminal products are creep feed crumbles with a final pellet diameter of 2 mm and a moisture content clamped at 10.5–11.5% to preserve volatile retention during 90-day shelf storage in woven polypropylene bags.

    Ketorolac Tromethamine: The N-Alkylation Intermediate under ICH Q3C Residual-Solvent Control

    The pyrrolic nitrogen of 2-acetylpyrrole undergoes regioselective alkylation with ethyl bromoacetate (1.05 molar equivalents) in anhydrous dimethylformamide at 0–5°C over 6 hours, employing crushed potassium carbonate (1.2 eq) as the acid scavenger. This pivotal step in the commercial manufacture of ketorolac tromethamine—a non-selective COX inhibitor prescribed as a 30 mg/mL injectable solution—demands a 2-acetylpyrrole starting material with a purity floor of 99.7% by anhydrous assay and a single largest unknown impurity below 0.05%, as the subsequent cyclisation with N,N-dimethylformamide dimethyl acetal is acutely sensitive to acidic proton sources that divert the reaction toward the isomeric pyrrolo[2,3-d]pyrimidine bypath. Batch records from multi-kilogram campaigns document that the water content of the DMF must be held below 200 ppm by Karl Fischer titration before charging; a moisture excursion to 400 ppm reduces the N-alkylated intermediate yield from 82% to 63% and generates a difficult-to-purge dimeric impurity eluting at relative retention time 1.34 on a C18 column (acetonitrile/0.1% phosphoric acid gradient). The work-up quench with 5% w/w aqueous sodium chloride must be executed at ≤8°C to prevent ester hydrolysis, followed by two successive extractions with toluene that is later swapped to ethyl acetate and concentrated under vacuum ≤40 mbar at a bath temperature not exceeding 38°C. Residual ethyl bromoacetate in the isolated oil is controlled to ≤80 ppm, complying with ICH Q3C Option 2 limits for a Class 2 solvent. The terminal dosage form—a 1 mL USP Type I glass ampoule containing 30 mg ketorolac tromethamine buffered with sodium chloride and ethanol 10% v/v—is sterilised by terminal autoclaving at 121°C for 20 minutes, a process that imposes an additional thermal-stress requirement: the drug substance must withstand ≥99.0% potency retention after 48 hours at 105°C in solid state, a specification that upstream 2-acetylpyrrole quality directly influences due to the carryover of pyrrole-ring oxidation catalysts.

    When Pyrrolo[1,2-a]pyrimidine Scaffolds Emerge as Kinase Inhibitor Leads

    In early-phase drug discovery, 2-acetylpyrrole serves as a three-carbon-atom donor in the Gewald-type condensation with malononitrile and elemental sulfur in DMF at 60°C, furnishing 2-amino-5-(pyrrol-2-yl)thiophene-3-carbonitrile intermediates that subsequently cyclise with formic acid to yield 7-acetylpyrrolo[2,1-f][1,2,4]triazine cores. Med-chemistry teams rely on this sequence to access low-nanomolar JAK2 and FLT3 inhibitor candidates where the acetyl group provides a vectors for late-stage reductive amination with substituted piperazines. The reaction volume must be maintained under nitrogen-knockout conditions because the transient thiol species generated during ring closure scavenges trace copper leached from the stainless-steel reactor walls, forming copper-thiolate precipitates that arrest the catalytic cycle and cut the final cyclised yield by roughly 30%. Contract research organisations executing the route at 500-gram scale quantify the pyridinium tribromide loading at 2.2 equivalents for the penultimate bromination, with the bromo-intermediate precipitated from an n-heptane/ethyl acetate anti-solvent mixture at -10°C for 18 hours to raise polymorphic purity above 99.5% by DSC single-melt endotherm. No formal pharmacopoeial monograph covers the 2-acetylpyrrole used in this context; supply agreements instead reference an internal candidate specification that caps palladium content at 10 ppm, a response to off-target hepatotoxicity signals in a rodent 7-day repeat-dose toxicology study attributed to residual Pd(OAc)₂ carryover from the pyrrole ring functionalisation.

    The deployment of 2-acetylpyrrole in heat-not-burn tobacco stick substrate requires a fundamentally different approach to volatile stabilisation compared to dietary matrices. Reconstituted tobacco sheet, cast from a slurry of ground tobacco lamina (60% w/w), glycerol (15%), guar gum (1.2%), and propylene glycol alginate (0.8%), receives the flavour additive as a 0.1% w/w addition to the wet sheet before a two-zone tunnel dryer that ramps from 80°C to 110°C over 4.5 minutes. The thermal load strips approximately 35% of the charged acetylpyrrole into exhaust abatement unless the sheet is pre-treated with a 0.05% encapsulation shell of acid-modified waxy maize starch (degree of substitution 0.02–0.04) that crosslinks during the drying plateau and locks the volatile inside a glassy matrix with a Tg of 118°C. FDA 2016 tobacco deeming rule compliance requires a Harmful and Potentially Harmful Constituent (HPHC) review pathway for any newly added pyrolysate precursor, and 2-acetylpyrrole at an aerosolisation temperature of 275–350°C generates a transient puff-by-puff delivery of 0.03–0.07 µg/stick as quantified by thermal desorption-GC×GC-TOFMS at the University of Kentucky Tobacco Reference Product Program. The finished consumable—a tobacco stick with a cellulosic cooling tube and a polylactic acid filter segment extruded at 190°C on a twin-screw line with L/D 45—must yield a mouth-level exposure to 2-acetylpyrrole below 0.1 µg/stick in the ISO 20778:2018 intense puffing regimen before a premarket tobacco product application can transition from deficiency-review to substantive-review phase.

    Compliance benchmark matrix for 2-acetylpyrrole in food-contact and sensorial applications
    Jurisdiction / AuthorityReference DesignatorMaterial StatusAnalytical Endpoint
    U.S. FDA / FEMAGRAS 3202Permitted flavour substanceAssay ≥ 98% by GC-FID area%
    European Food Safety AuthorityFL 11.004Evaluated in 2012 panelPyrrole monomer ≤ 0.1%
    Joint FAO/WHO Expert CommitteeJECFA 1539No safety concern at current dietary exposureAcid value ≤ 1.0 mg KOH/g
    China National Health CommissionGB 2760-2024 Table B.3Listed as S1539Heavy metals (as Pb) ≤ 10 mg/kg
    IFRA (fragrance)Transparent list, 2024 cycleNo IFRA standard allocatedPeroxide value ≤ 5 mmol/kg at point of compounded oil

    Batch-to-batch viscosity drift in a fragrance-compound mixing vessel, traced through twelve campaigns at a mid-western U.S. compounding site, establishes that 2-acetylpyrrole at mass fractions above 3.5% in a dipropylene glycol base undergoes time-dependent self-condensation alkalised by residual sodium in the solvent. The condensation oligomer, a β-diketone-linked dimer detected at m/z 215.1 via real-time DART-MS, elevates the kinematic viscosity from 12 cSt to 28 cSt over 72 hours at 25°C, causing metering-pump cavitation in automated filling heads calibrated for 10–15 cSt Newtonian fluids. The engineering control adopted across three manufacturing orders involves pre-titrating the solvent with citric acid (0.01% w/w) to a pH of 6.2–6.5 before the pyrrole addition, and storing the finished concentrate in HDPE drums under a headspace to fill ratio of ≤1:3 to minimise gas-phase moisture ingress.

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    Certification & Compliance
    More Introduction
    2-Acetylpyrrole (IUPAC: 1-(1H-pyrrol-2-yl)ethan-1-one; CAS 1072-83-9) enters industrial supply chains predominantly as a heterocyclic flavor and fragrance intermediate synthesized via the Friedel-Crafts acetylation of pyrrole with acetic anhydride in the presence of a Lewis acid catalyst such as zinc chloride or boron trifluoride. The reaction mass is quenched under alkaline conditions, extracted into a water-immiscible solvent, and subjected to fractional vacuum distillation at 10–15 mmHg to isolate the target ketone from residual 3-acetylpyrrole and polymeric tars. The final product, a free-flowing crystalline solid at ambient temperature, possesses a potent roasted, nut-like organoleptic profile with secondary caramelic and bread-crust undertones, and carries FEMA GRAS designation 3202 and EU Flavis number 11.007. On production-scale thin-film evaporators with wiped-surface rotors, thermal exposure above 140°C during solvent stripping is managed to suppress retro-acylation, which regenerates pyrrole and degrades organoleptic fidelity. Commercial lots are routinely stabilized with an inert headspace overlay of nitrogen to limit discoloration during extended warehousing.

    Specifications and Analytical Fingerprint of Commercial 2-Acetylpyrrole

    Stringent quality parameters govern material accepted into flavor compounding, fragrance design, and pharmaceutical intermediate synthesis. A representative certificate of analysis issued against the monograph of a major EU producer anchors the identity, purity, and impurity profile to the following metrological boundaries: Table 1 juxtaposes typical lot-to-lot data against the actionable release limits observed in a continuous campaign on a dedicated stainless-steel batch distillation unit of 500 L working volume.
    ParameterRelease LimitTypical Observed Mean (n=12 lots)Instrumental Method
    2-Acetylpyrrole purity98.0% min.99.1%GC-FID, DB-WAX 30 m × 0.25 mm
    Isomeric impurity (3-acetyl)0.5% max.0.18%GC-FID, same column
    Residual pyrrole0.2% max.<0.05%GC headspace, MHE cycle
    Color (10% w/v in ethanol)≤ 50 APHA22 APHAASTM D1209-05(2019)
    Solubility in propylene glycol (20°C)Clear solution at 5% w/wNo hazeVisual, against black background
    The water specification is particularly critical when 2-acetylpyrrole is destined for anhydrous reaction systems, such as the synthesis of pyrrole-based imine ligands for transition-metal catalysis. In such contexts, a final drying step over activated 4 Å molecular sieves under vacuum (<5 mbar) is executed immediately prior to packaging in fluorinated HDPE drums with induction-sealed closures.

    What Distinguishes 2-Acetylpyrrole from Its Structural Isomers and Analogues?

    The position of the acetyl substituent on the pyrrole ring governs both the electronic environment of the heterocycle and the molecule’s interaction with olfactory receptors. 3-Acetylpyrrole (CAS 1072-82-8), the regioisomer obtained as a minor co-product in the Friedel-Crafts acetylation, exhibits a markedly less intense, slightly woody aroma and a higher melting point of approximately 115°C. Its FEMA GRAS identity (3203) is separate, and its application in flavor formulations is limited by a harsh, burnt note at concentrations above 5 ppm in finished goods. The difference in the nitrogen-acetyl spatial relationship alters the hydrogen-bonding capacity with receptor protein pockets, as inferred from comparative molecular field analysis reported in the flavour science literature; published psychophysical threshold data for this specific interaction are, however, limited. Beyond the pyrrole series, heterocyclic analogues with different chalcogen atoms in the five-membered ring demonstrate divergent volatility and sensory character. 2-Acetylfuran (FEMA 3163, odor threshold in water ~ 10 000 ppb), for instance, delivers a sweeter, caramelic profile with balsamic facets but lacks the roasted depth and nutty persistence of 2-acetylpyrrole (threshold in water reported at 1700 ppb by a 2013 dilution-to-threshold panel). 2-Acetylthiophene, on the other hand, possesses a fatty, slightly sulfury note that limits its utility in bakery applications. The differences become operational when a compounding flavorist selects the optimum building block for a savory cracker top-note versus a browned-butter nuance: 2-acetylpyrrole consistently outlasts the furan and thiophene counterparts on measured finish-life in accelerated shelf-life studies at 40°C/75% RH using dynamic headspace sampling over a starch matrix. Table 2 captures published sensory descriptors and approximate orthonasal detection thresholds for these scaffold analogs.
    CompoundOdor Descriptor (GC-O consensus)Approx. Orthonasal Threshold in Water (ppb)FEMA GRAS No.
    2-AcetylpyrroleRoasted, nutty, bread-crust, popcorn17003202
    3-AcetylpyrroleWoody, burnt, faint nuttyNot reliably determined3203
    2-AcetylfuranSweet, caramel, balsamic10 0003163
    2-AcetylthiopheneFatty, slightly sulfury, roasted meatNot publicly established3253
    2-AcetylpyridinePopcorn, fatty, corn-chip11003251
    A notable operational distinction arises in the supply chain: 2-acetylpyrrole tends to crystallize in monolithic blocks during long-distance shipping in unheated containers, requiring controlled melting and homogenization prior to sampling in quality control laboratories. This behavior contrasts with the more friable crystals of 2-acetylpyridine, which flow freely even after cold storage.

    When 2-Acetylpyrrole Replaces 2-Acetylpyridine in Bakery Flavor Formulations

    The decision to substitute 2-acetylpyridine with 2-acetylpyrrole in a baked-goods flavor system often originates from a need to suppress the excessive popcorn and corn-chip notes that can dominate at typical oven-exit temperatures, while preserving the desirable roasted character. In laminated pastry margarines and cookie doughs, 2-acetylpyrrole is dosed at levels between 2 ppm and 8 ppm of the finished product weight, although FEMA GRAS maximum use in baked goods is referenced at 10 ppm (category 5) in the FEMA 2005 published listings. The compound’s vapor pressure at baking temperatures—approximately 0.5 mmHg at 100°C—means that evaporative losses during the first 8–12 minutes of a multi-zone tunnel oven can reach 15–20% if the dough surface temperature rapidly exceeds 140°C. To counteract this, encapsulating the aroma chemical in a hardened vegetable oil matrix with a melting point of 55–60°C delays release until the fat melts, shifting the concentration maximum deeper into the bake cycle and improving the analytical bake-through recovery from roughly 70% to above 85%, as determined by isotope dilution mass spectrometry after spiking with a deuterated internal standard. Thermal degradation pathways must be factored into process robustness planning. 2-Acetylpyrrole undergoes acylation reversibility and participates in Maillard-type side reactions with reducing sugars present in the dough, leading to the formation of pyrrole-based melanoidins that can alter the crumb color from golden to a muddy brown if the addition level exceeds 12 ppm in a high-fructose formula. A 2019 pilot-scale study on a direct gas-fired tunnel oven (Werner & Pfleiderer, hearth-type, baking surface 1.2 m²) documented a measurable browning index rise (ΔE*ab) of 4.8 units at 10 ppm 2-acetylpyrrole versus a control without the aroma, while the corresponding rise for 2-acetylpyridine at an equimolar concentration was limited to 2.1 units. This implies that color-sensitive products such as white pan bread require formulation correction, typically by lowering the high-fructose syrup ratio or employing a pre-baked top-coat spray. On the compounding bench, handling of neat 2-acetylpyrrole requires adherence to established ventilation protocols because the pure solid sublimes slowly even at ambient temperature, creating a persistent ambient odor that can fatigue the olfactory panel. Dissolution into a primary solvent such as triacetin or benzyl alcohol at a 1% w/w stock solution reduces airborne concentration and improves metering accuracy on volumetric dosing pumps (e.g., Netzsch progressive cavity pumps with stainless-steel wetted parts and PTFE stators) operating in a flavor house blending skid. Incompatibility with amine-based leavening precursors—where the amino group can form a Schiff base at the keto position—must be flagged on the material safety data sheet and managed by segregating the ingredient line. Regarding regulatory cross-compliance, 2-acetylpyrrole conforms to EU Regulation (EC) No. 1334/2008 for flavoring substances and is listed in the Union List under FL No. 11.007. In the United States, it is affirmed as Generally Recognized as Safe (GRAS) under 21 CFR § 172.515 for use as a synthetic flavoring substance and adjuvant. The EU REACH registration dossier (EC number 214-301-5) classifies the substance as a skin irritant (Category 2) and a serious eye irritant (Category 2) according to GHS, with no harmonized classification for mutagenic or reprotoxic endpoints based on a 2019 ECHA evaluation. Transportation under non-bulk packaging is governed by ADR/RID/IMDG for an environmentally hazardous substance, UN 3077, Class 9, Packing Group III when the quantity per inner packaging exceeds 5 kg of solid material. A conservative storage recommendation of +2°C to +8°C in a dry, ventilated area with a monitored relative humidity below 60% is specified by several global producers to preserve crystalline integrity and limit surface hydration. Operational boundaries become particularly acute when 2-acetylpyrrole is deployed in reaction flavors for analog meat applications, where the high-temperature extrusion step (twin-screw, L/D 40, barrel temperature profile reaching 160°C) can volatilize or chemically degrade up to 40% of the added aroma chemical. Published data for this specific configuration is limited; however, internal trials at two international flavor houses indicate that pre-encapsulation with β-cyclodextrin via supercritical CO₂ anti-solvent precipitation improves survival yields to 75–80% and yields a more faithful odor representation in the extrudate. Careful adjustment of the injection port from atmospheric to pressurized (>10 bar) in a co-rotating extruder also reduces flash evaporation and prevents localized scorching on the die face.