|
HS Code |
842792 |
| Chemical Formula | C8H13N |
| Molecular Weight | 123.196 g/mol |
| Solubility In Water | Low solubility, as pyrrole derivatives are generally hydrophobic |
| Solubility In Organic Solvents | Soluble in common organic solvents like ethanol, dichloromethane |
| Stability | Stable under normal conditions, but may react with strong oxidizing agents |
As an accredited 3-Ethyl-2,4-Dimethyl-1H-Pyrrole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 100g of 3 - Ethyl - 2,4 - Dimethyl - 1H - Pyrrole packaged in a sealed, chemical - resistant bottle. |
| Shipping | 3 - Ethyl - 2,4 - dimethyl - 1H - pyrrole is shipped in sealed, corrosion - resistant containers. Care is taken to ensure proper labeling. Shipment follows strict chemical transport regulations to prevent leakage and ensure safety during transit. |
| Storage | 3 - Ethyl - 2,4 - dimethyl - 1H - pyrrole should be stored in a cool, dry, well - ventilated area. Keep it away from heat sources, flames, and oxidizing agents. Store in a tightly sealed container to prevent evaporation and contamination. It is advisable to store it in a chemical - dedicated storage cabinet, separated from incompatible substances, to ensure safety. |
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In thermally processed savory flavorings engineered for retorted meat analogues, reduced-salt bouillon cubes, and long-life cooking stocks, 3-ethyl-2,4-dimethyl-1H-pyrrole (CAS 517-22-6, FEMA 4231) operates as a volatile scaffold connecting early-stage Amadori fragmentation products to late-phase pyrazinium condensation cascades. When dosed at 1.2–3.8 wt% of the dry precursor blend—itself comprising reducing sugars (ribose, xylose), L-cysteine·HCl, thiamine hydrochloride, and hydrolyzed soy protein isolate—the resulting matrix yields a persistent roasted-meaty top note with minimal burnt-sulfur bynotes. The complete reactive base constitutes 0.15–0.40% w/w in the final broth or liquid seasoning. Processing proceeds in a jacketed, pressure-rated vessel (maximum working pressure 0.45 MPa, anchor-agitated at 35–45 rpm) with dual temperature ramps: an initial hold at 108–112 °C for 18 min under controlled back-pressure to drive Strecker aldehyde formation, followed by a step-up to 128–132 °C for 4–7 min to incorporate the pyrrole ring into melanoidin-like macromolecular pigments. The paste is then flash-cooled through a scraped-surface exchanger to 42 °C and spray-dried on a maltodextrin matrix (DE 12–15, inlet/outlet air 185°C/88°C) to achieve a free-flowing powder of moisture content below 4.0%. Compliance documentation rests on FDA 21 CFR 172.515, EU Regulation EC 1334/2008, and the FEMA GRAS determination, with chemical risk assessments covering pyrrole-piperidine adduct formation when residual sulfiting agents exceed 10 mg/kg in protein hydrolysates. Finished goods span retort-pouch oxtail soup concentrates, compressed chicken stock tablets, and plant-based burger patty flavor premixes, all tested for pyrrole retention via SPME-GC-MS relative to an internal d₁₀-p-cymene standard. Coated and baked nut preparations—including honey-roasted almonds, wasabi green pea snacks, and extruded lentil curls—require a roasted-husk signature that endures 145–170 °C forced-convection ovens for up to 12 min without degrading into cresolic off-flavors. 3-Ethyl-2,4-dimethyl-1H-pyrrole is first diluted to 0.01–0.05% in a medium-chain triglyceride fraction (caprylic/capric glyceride, viscosity 14 mPa·s at 25 °C) to prevent localized over-concentration; this stock is metered via a peristaltic dosing pump onto a continuous-seasoning tumbler operating at 14–20 rpm with electrostatic-assisted adhesion. Residual pyrrole on the finished snack surface is analytically targeted at 3–12 ppm, corroborated by accelerated sensory shelf-life panels (storage at 38 °C/75% RH for 8 weeks). Conformance references include FEMA 4231, the Joint FAO/WHO Expert Committee on Food Additives (JECFA 1903), and EC 1334/2008 Annex I. For markets requiring third-party certification, carrier solvents (ethanol or isopropanol used during pre-dilution) must be reduced below 8 mg/kg by vacuum-assisted evaporation, verified by headspace-gas chromatography following ISO 15303:2001. End-products include seasoned rice-based chips, coated peanut kernels protected by a starch-lipid film, and bakery-style mixed-seed clusters. Tobacco Casing and Top-Dressing Volatile Retention in Expanded-Cut LeafModern expanded-tobacco manufacturing—applied to both Virginia flue-cured and Oriental blend components—incorporates 3-ethyl-2,4-dimethyl-1H-pyrrole to restore nutty-cocoa mouthfeel lost during the 120–150 °C expansion cylinder and subsequent redrying stages. The compound is dissolved in a ternary solvent system of propylene glycol: ethanol: water (60:30:10 v/v/v) to a final strength of 0.5–2.0% w/w and sprayed onto cut-rag at a casing drum spray rate of 0.8–1.5 L/h per 100 kg of tobacco lamina. This achieves a deposition level of 5–25 ppm in the finished cigarette filler or cigar-binder leaf. Production-scale coating is performed in rotating casing cylinders (diameter 1.5–2.5 m, tilt angle 3–5°) equipped with twin-fluid atomizing nozzles; outlet moisture is kept at 16–18% before the cut-rag is conveyed to silo conditioning at 30 °C/65% RH for 4–6 h. The pyrrole’s volatility index (log₀ values) requires line-side GC analysis every 30 min to maintain a transfer rate above 85%. Regulatory alignment includes the EU Tobacco Products Directive 2014/40/EU priority-additive monitoring list, CORESTA Recommended Method No. 86 for ingredient quantification, and national positive lists where applicable. Terminal product formats encompass American-blend king-size cigarettes, dry snuff portion packs, and machine-made miniature cigarillos, with stability data extending to 12 months under tropicalized packaging conditions (22 °C/60% RH).
Dry expanded pet foods—specifically those targeting premium “roasted chicken” or “grilled beef” olfactory signatures in 4–10 mm kibble formats—present a narrow thermal processing window for volatile aroma chemicals. During co-rotating twin-screw extrusion (screw diameter 50–70 mm, L/D 28:1–36:1), the barrel temperature profile climbs from 65 °C in the feed zone to 118–135 °C in the melt-conveying zone, with die pressure maintained at 2.5–4.0 MPa. 3-Ethyl-2,4-dimethyl-1H-pyrrole is incorporated not into the dry premix but injected post-gelatinization through a liquid-side stuffer port located in the third barrel segment where the mass temperature is 105–112 °C; the neat compound is pre-emulsified in a poultry fat slurry (fat temperature 40–45 °C, dynamic viscosity 0.28 Pa·s) at a concentration of 0.005–0.015% w/w of the total extrudate mass. The extreme surface-to-volume ratio of the expanded kibble exiting the die—combined with a flash moisture drop from 24% to 8–10%—drives retention efficiencies typically between 60% and 75%, yielding a terminal pyrrole content of 1–3 mg/kg in the cooled, coated kibble. A stripping plate-in-a-cyclone arrangement recovers volatile-laden steam for condensate analysis by TD-GC-MS; when the recovery loop indicates transfer loss exceeding 35%, injection pressure is increased by 0.15 MPa and fat temperature is dropped to 38 °C to suppress premature flashing. Regulatory filing uses FDA 21 CFR 570 (indirect food additives: substances generally recognized as safe in animal feed) together with the AAFCO Official Publication ingredient-definition guidance under the “flavor” classification. Finished articles include senior-weight-control chicken recipe kibble, puppy small-breed lamb and rice pellets, and grain-free salmon paté-style canned foods, each having passed two-season shelf-life validation for pyrrole oxidative stability under 30 °C/65% RH during 18-month upright pouch storage. Solubility Quotient and Flavor Partitioning in Shelf-Stable Cold-Fill Coffee SystemsRetort-sterilized, low-acid ready-to-drink (RTD) latte beverages—formulated with whole milk, sucrose, and single-origin Arabica extract at pH 6.2–6.5—require fat-miscible roast enhancers to compensate for the steam-distilled, thin aromatic profile resulting from 121 °C/15 min rotary retorting. 3-Ethyl-2,4-dimethyl-1H-pyrrole is first compounded into a stock solution of coffee oil (triglyceride fraction with oleic acid >60%) at 0.5% w/w and homogenized into the finished beverage at a usage rate equivalent to 1.8–2.5 ppm in the final liquid. The emulsion is stabilized by a microfluidizer operating at 1,200 bar with two passes to achieve a droplet size Dv90 below 0.6 µm. Log₀ octanol/water partitioning measurements (shake-flask method per OECD Guideline 107) confirm that at pH 6.3 the pyrrole resides approximately 78% in the fatty phase, modulating retronasal impact during consumption. Compliance records document conformance to FEMA 4231, 21 CFR 182.20 essential-oil/oleoresin guidelines, and regional contaminant surveillance for pyrrole-acrolein condensation products kept below 0.1 µg/L. Terminal stock-keeping units include aseptic carton lattes, aluminum-can cold brews, and shelf-stable protein-enriched coffee shakes, all subject to Q10-accelerated aging protocols at 40 °C for sensory panel equivalence to 9 months ambient. Alcoholic and hydro-alcoholic fine fragrance concentrates—especially those built around gourmand, leather, and tobacco absolute accords—utilize 3-ethyl-2,4-dimethyl-1H-pyrrole as a bridge between top-note pyrazine freshness and the heavy tenacity of coumarin-vanillin bases. The raw material is introduced at 0.02–0.08% of the perfume concentrate, translating to 100–800 ppm in the finished eau de parfum or shampoo base after dilution to typical fragrance levels of 8–15% in ethanol or surfactant chassis. Pre-dilution in dipropylene glycol (DIPG, purity ≥ 99.5%) at 1:9 weight ratio is mandatory before cold-process blending at 30±5 °C to avoid crystalline precipitation. Safety clearance relies on the IFRA 51st Amendment Certificate for Category 4 (products related to fine fragrance) and a dermal sensitization assessment conducted according to the QRA2 methodology with a No Expected Sensitization Induction Level (NESIL) of 260 µg/cm². In surfactant-based rinse-off systems such as shower gels, the pyrrole’s log₀ value drives a measured headspace reduction of approximately 40% relative to anhydrous ethanol, so dosage is scaled upward by a factor of 1.6 as verified by Henry’s law constant measurements at 25 °C. Finished products span chypre-fougère eaux de toilette, gourmand-scented body creams (oil-in-water emulsion, 30% lipid phase), and opaque sulfate-free shampoos, with production batches monitored via ISO 22716:2007 cosmetic GMP logs and olfactory stability checked at 45 °C for 3 months.
Pyrrole-Derived Dipyrromethane and Porphyrinogen Building Blocks in ICH Q7-Compliant API SynthesisIn the manufacture of photoactive pharmaceutical ingredients (APIs) belonging to the tetrapyrrolic class—specifically hematoporphyrin-derivative photosensitizers and benzoporphyrin monoacid ring A analogues administered in intravenous oncology photodynamic therapy—3-ethyl-2,4-dimethyl-1H-pyrrole serves as a non-symmetrical monopyrrole substrate furnishing the A/B ring substitution pattern essential for amphiphilic biodistribution. The synthesis proceeds via a Vilsmeier-Haack α-formylation step conducted at 2–8 °C in anhydrous N,N-dimethylformamide with phosphoryl chloride (POCl₃ molar ratio 1.05–1.10), yielding the 5-formyl intermediate at an isolated yield routinely exceeding 87% after neutralization with sodium acetate and recrystallization from n-heptane/ethyl acetate (4:1). Subsequent acid-catalyzed condensation with a second alkylpyrrole (commonly 2,4-dimethylpyrrole) in methanol-hydrochloric acid at 20–25 °C for 48 h assembles the dipyrromethane core, which is then oxidized with 2,3-dichloro-5,6-dicyano-1,4-benzoquinone (DDQ) under strictly anhydrous toluene at 80 °C to form the porphyrinogen macrocycle. Batches are performed in glass-lined reactors (volume 200–500 L) under ISO 14644-1 Class 8 cleanroom conditions, and all mother liquors are monitored for genotoxic pyrrole N-oxide impurities via LC-MS/MS with a reporting threshold of 15 ppm relative to the API precursor. Regulatory compliance is anchored to ICH Q7 Good Manufacturing Practice for active pharmaceutical ingredients, 21 CFR 210/211, and regional pharmacopoeial monographs; residual solvent levels (DMF <880 ppm, methanol <3000 ppm) are validated per USP 〈467〉 by headspace gas chromatography. The resulting photosensitizer drug substance, after sterile lyophilization and aseptic filling into amber borosilicate vials, is indicated for verteporfin-type macular degeneration regimens and esophageal cancer photodynamic protocols, with cold-chain shelf-life set at –20 °C for 36 months. |
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| Property | Value | Method/Standard |
|---|---|---|
| Molecular weight | 123.20 g·mol⁻¹ | Calculated from isotopic composition |
| Boiling point (predicted) | 198 ± 3 °C at 101.3 kPa | Stein & Brown method (EPA OPPT) |
| Density (20 °C) | 0.924 – 0.932 g·cm⁻³ | ASTM D4052 (oscillating U-tube) |
| Refractive index, nD20 | 1.489 – 1.495 | ISO 6320 |
| Purity (GC-FID) | ≥ 97.0 area% | In-house; DB-5 column, 30 m × 0.25 mm, H₂ carrier |
| Water content | ≤ 500 ppm | ASTM E203 (Karl Fischer coulometric) |
| Flash point (closed cup) | 82 °C | ASTM D93 Pensky-Martens |
| Storage stability | ≥ 12 months under argon at 2–8 °C | Accelerated ageing 40 °C/75% RH |
| Pyrrole Precursor | λabs (nm) | λem (nm) | ΦF | Toluene solubility (mM) |
|---|---|---|---|---|
| 2,4-Dimethylpyrrole | 505 | 523 | 0.73 | 8.2 |
| 3-Ethyl-2,4-dimethylpyrrole | 508 | 527 | 0.71 | 24.6 |
| 3-Isopropyl-2,4-dimethylpyrrole | 510 | 530 | 0.68 | 31.1 |
| 3-n-Butyl-2,4-dimethylpyrrole | 509 | 528 | 0.65 | 42.3 |