2-acetyl pyrrole

FEMA	3202
CAS	1072-83-9
EINECS	214-016-2
JECFA Food Flavoring	1307
CoE Number	11721
Organoleptic Notes	1. Odor Type: musty musty nut skin cherry maraschino cherry coumarinic licorice bready walnut bready Odor Description:at 1.00 % in dipropylene glycol. musty nut skin maraschino cherry coumarinic licorice walnut breadyLuebke, William tgsc, (2017) Odor sample from: R C Treatt and Co Ltd musty nutty coumarinic Odor Description:Musty, nutty-like with a coumarin nuanceMosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor	musty musty, nut, skin, cherry, maraschino, coumarinic, licorice, bready, walnut, nutty
Flavor	nutty sweet, fruity, musty, cherry, nutty, wasabi, mustard, tea
Material Notes	Organoleptic which contributes to many aromas, including roasted filbert. Present in cooked apple, asparagus, wheat bread, tea, roasted peanut, popcorn, potato chips, licorice, Chinese boxthorn and other foodstuffs

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