| FEMA | 3386 |
| CAS | 109-97-7 |
| EINECS | 203-724-7 |
| JECFA Food Flavoring | 1314 |
| CoE Number | 2318 |
| Organoleptic Notes |
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| Odor | nutty sweet, warm, nutty, ethereal, |
| Flavor | N/A |
| Material Notes | Flavouring ingredient Pyrrole has very low basicity compared to conventional amines and some other aromatic compounds like pyridine. This decreased basicity is attributed to the delocalization of the lone pair of electrons of the nitrogen atom in the aromatic ring. Pyrrole is a very weak base with a pKaH of about ?4. Protonation results in loss of aromaticity, and is, therefore, unfavorable.; Pyrrole is a heterocyclic aromatic organic compound, a five-membered ring with the formula C4H4NH. Substituted derivatives are also called pyrroles. For example, C4H4NCH3 is N-methylpyrrole. Porphobilinogen is a trisubstituted pyrrole, which is the biosynthetic precursor to many natural products.; The starting materials in the Piloty-Robinson pyrrole synthesis are 2 equivalents of an aldehyde and hydrazine. The product is a pyrrole with specific substituents in the 3 and 4 positions. The aldehyde reacts with the diamine to an intermediate di-imine (R?C=N?N=C?R), which, with added hydrochloric acid, gives ring-closure and loss of ammonia to the pyrrole. |