FlavScents AInsights Entry for 2-Acetyl Pyrrole (CAS: 1072-83-9)
1. Identity & Chemical Information
2-Acetyl pyrrole is a single chemical compound known for its distinctive aroma and flavor properties. The IUPAC name for this compound is 1-(1H-pyrrol-2-yl)ethanone. It is registered under the CAS number 1072-83-9. The FEMA number for 2-acetyl pyrrole is 2000. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts.
The molecular formula of 2-acetyl pyrrole is C6H7NO, and it has a molecular weight of 109.13 g/mol. Structurally, it features a pyrrole ring with an acetyl group attached, which contributes to its unique odor profile. The presence of the acetyl group is significant for its odor characteristics, providing a nutty, popcorn-like aroma that is highly valued in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2-Acetyl pyrrole is characterized by its nutty, popcorn-like aroma, which is both intense and diffusive. It is often described as having a roasted, bready, and slightly sweet scent, making it a popular choice for creating warm and comforting flavor profiles. The compound is also noted for its ability to enhance the perception of other flavors, acting as a background realism enhancer.
The taste threshold for 2-acetyl pyrrole is not well-documented, but its odor threshold is considered to be relatively low, allowing it to be effective even at minimal concentrations. In sensory applications, it serves as an impact note, providing a distinct and recognizable character to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
2-Acetyl pyrrole is naturally found in a variety of food products, particularly those that undergo thermal processing. It is a key component in the aroma of roasted coffee, baked goods, and cooked meats. The compound is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during cooking and roasting.
Due to its natural occurrence in food, 2-acetyl pyrrole is often used to impart a "natural flavor" designation in flavor formulations. Its presence in naturally processed foods supports its use in creating authentic and appealing flavor profiles.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2-Acetyl pyrrole is widely used in flavor formulations, particularly in savory and bakery categories. It is valued for its ability to impart a roasted, nutty character to products such as bread, coffee, and meat analogs. In flavor systems, it functions as both an impact note and a background enhancer, providing depth and complexity.
Typical use levels of 2-acetyl pyrrole in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not always available. The compound is generally stable under typical processing conditions, but care should be taken to avoid excessive heat and oxidation, which can degrade its sensory properties.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, 2-acetyl pyrrole is used to create warm, nutty, and gourmand notes. It is commonly found in fragrance families such as oriental and gourmand, where it contributes to the richness and warmth of the scent profile. Its functional role includes acting as a trace realism enhancer and an impact note.
The typical concentration of 2-acetyl pyrrole in fragrance formulations is low, often less than 0.1%, due to its potent aroma. It is primarily used in the middle notes of a fragrance composition, providing a bridge between the top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, 2-acetyl pyrrole is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit, maintaining alignment with EU standards.
In Asia, regulatory status varies, with Japan and China having specific guidelines for flavor and fragrance materials. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often harmonized with international standards.
Explicit approvals and harmonized assumptions are generally consistent across regions, but formulators should verify specific country requirements due to potential variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, 2-acetyl pyrrole is considered safe at typical use levels in food, with no specific ADI or MSDI established. The compound's safety profile is supported by its natural occurrence in foods and its GRAS status.
Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. However, formulators should adhere to IFRA guidelines to ensure safety.
Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place to minimize exposure during handling and formulation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2-Acetyl pyrrole is a valuable material for its ability to impart a warm, nutty character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the perception of roasted and baked notes. Common formulation pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact.
Formulators should consider its stability under processing conditions and its interaction with other ingredients to optimize its sensory contribution.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on 2-acetyl pyrrole is well-established, particularly regarding its sensory properties and natural occurrence. Industry practices are generally consistent, though specific documented use levels may vary. Known data gaps include precise taste thresholds and comprehensive regulatory details for all regions.
Citation hooks: FlavScents
QA Check
- All required sections 1-9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-05-25 14:37:33 GMT (p2)
