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Key Documents

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:
Molecular Weight:
67.09
FEMA Number:
3386
Beilstein:
1159
EC Number:
Council of Europe no.:
2381
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.041
NACRES:
NA.21

biological source

synthetic

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

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

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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
Xuejiao Song et al.
Small (Weinheim an der Bergstrasse, Germany), 11(32), 3932-3941 (2015-05-01)
Conjugated polymers with strong absorbance in the near-infrared (NIR) region have been widely explored as photothermal therapy agents due to their excellent photostability and high photothermal conversion efficiency. Herein, polypyrrole (PPy) nanoparticles are fabricated by using bovine serum albumin (BSA)

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