FlavScents AInsights Entry for 1-methyl-2-pyrrole carboxaldehyde (CAS: 1192-58-1)

1. Identity & Chemical Information

• Common Name(s): 1-methyl-2-pyrrole carboxaldehyde
• IUPAC Name: 1-methyl-1H-pyrrole-2-carbaldehyde
• CAS Number: 1192-58-1
• FEMA Number: Not available
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
• Molecular Formula: C6H7NO
• Molecular Weight: 109.13 g/mol

1-methyl-2-pyrrole carboxaldehyde is a pyrrole derivative characterized by an aldehyde functional group attached to the pyrrole ring. The presence of the aldehyde group contributes to its distinctive odor profile, which is often described as nutty or caramel-like. The structure-odor relationship is significant as the aldehyde group is known to impart a sweet, nutty aroma, which is valuable in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-methyl-2-pyrrole carboxaldehyde is known for its nutty, caramel-like odor with moderate intensity and diffusion. It is often used as an impact note in flavor compositions, providing a warm, sweet background that enhances the overall sensory experience. The compound's odor threshold is not well-documented, but its sensory role is typically as a modifier or enhancer in both flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-methyl-2-pyrrole carboxaldehyde is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, contributing to the compound's relevance in natural flavor designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

1-methyl-2-pyrrole carboxaldehyde is utilized in various flavor categories, including bakery, confectionery, and nut flavors. It serves as a functional component that enhances the warm, sweet, and nutty notes in flavor systems. Typical use levels in finished food products range from 0.1 to 10 ppm, with industry-typical levels often around 1-5 ppm. The compound is relatively stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 1-methyl-2-pyrrole carboxaldehyde is used in gourmand and oriental fragrance families. It acts as a trace realism note or modifier, adding depth and warmth to the fragrance composition. Typical concentration ranges in fragrances are from 0.01% to 0.1%, depending on the desired intensity. The compound contributes primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should be aligned with general safety guidelines.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should comply with general flavoring regulations.
• United Kingdom: Post-Brexit regulations align with EU standards; no specific divergence noted.
• Asia: Limited specific data; usage should comply with general flavor and fragrance safety standards.
• Latin America: No specific data; general safety and regulatory compliance are advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; general safety practices should be followed.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may vary between food and fragrance applications, with dermal and inhalation routes being more relevant for fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1-methyl-2-pyrrole carboxaldehyde is valued for its ability to impart warm, nutty, and caramel-like notes, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other sweet and nutty compounds, enhancing the overall sensory profile. Formulators should be cautious of overuse, as excessive levels can lead to an overpowering or artificial aroma.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-methyl-2-pyrrole carboxaldehyde is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and toxicological data, which necessitate cautious use and adherence to general safety guidelines.

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 2026-05-20 19:49:12 GMT (p2)