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1-pyrroline

Chemical Structure

General Material Information

Preferred name 1-pyrroline
Trivial Name 1-Pyrroline
Short Description 3,4-dihydro-2H-pyrrole
Formula C4 H7 N
CAS Number 5724-81-2
FEMA Number 3898
Flavis Number 14.167
ECHA Number 227-230-6
FDA UNII 2SK2I7766O
Nikkaji Number J26.032K
Beilstein Number 103165
xLogP3-AA -0.30 (est)
NMR Predictor External link
JECFA Food Flavoring 1603 1-pyrroline
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 5724-81-2 ; 1-PYRROLINE
Synonyms
  • 3,4-dihydro-(2H)-pyrroline
  • 3,4-dihydro-2H-pyrrole
  • 2H- pyrrole, 3,4-dihydro-
  • d(1)- pyrroline
  • delta(1)- pyrroline
  • 3,4-dihydro-2H-pyrrole
  • 2H-Pyrrole, 3,4-dihydro-
  • 2H-Pyrrolenine, 3,4-dihydro-
  • Isopyrroline
  • Δ1-Pyrroline

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

3,4-dihydro-2H-pyrrole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):79803
Pubchem (sid):135038093
Publications by Info
aliphatic and aromatic amines and amides

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
KEGG (GenomeNet):C15668
HMDB (The Human Metabolome Database):HMDB12497
FooDB:FDB008292
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 69.106788635254
Specific gravity @ 25 °C
Pounds per Gallon 7.065 to 7.114
Refractive Index 1.44 to 1.446 @ 20 °C
Boiling Point 87 to 89°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 24.35 mmHg @ 25 °C
Flash Point TCC Value 13.33 °C TCC
logP (o/w) -0.117 est
Solubility
alcohol Yes
water Yes
water, 2349 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Ammoniacal
ammoniacal, shrimp, seafood
General comment At 0.10 % in propylene glycol. ammoniacal shrimp seafood

Occurrences

Potential Uses

Applications
Flavoring purposes Prawn

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 1-pyrroline usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 18
Click here to view publication 18
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.000500.00250
beverages(alcoholic): 0.002500.00500
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 0.002500.01000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.010000.10000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.000100.00100
milk products: --
nut products: 0.000300.00300
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.005000.02000
soft candy: --
soups: 0.010000.01000
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :79803
National Institute of Allergy and Infectious Diseases:Data
3,4-dihydro-2H-pyrrole
Chemidplus:0005724812