所有图片(1)
About This Item
经验公式（希尔记法）:
C4H5N
CAS号:
分子量:
67.09
FEMA號碼:
3386
Beilstein:
1159
EC號碼:
歐洲委員會號碼:
2381
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.041
NACRES:
NA.21
感官的:
nutty; ethereal; sweet
等級:
FG
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 110
蒸汽密度
2.31 (vs air)
化驗
≥98%
折射率
n20/D 1.508 (lit.)
bp
131 °C (lit.)
mp
−23 °C (lit.)
密度
0.967 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
nutty; ethereal; sweet
儲存溫度
2-8°C
SMILES 字串
c1cc[nH]c1
InChI
1S/C4H5N/c1-2-4-5-3-1/h1-5H
InChI 密鑰
KAESVJOAVNADME-UHFFFAOYSA-N
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一般說明
吡咯是由于美拉德反应在热加工食品中形成的风味化合物之一。
應用
<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>
<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>
訊號詞
Danger
危險分類
Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
96.8 °F - closed cup
閃點（°C）
36 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
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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