1-acetyl pyrrole

1-acetyl pyrrole, also known as 1-pyrrol-1-ylethanone or pyrrole, 1-acetyl, is an organic compound classified as an acylated pyrrole with molecular formula C₆H₇NO. It appears as a low molecular weight heterocyclic ketone that contributes a characteristic fermented aroma and flavor impression. This compound is naturally present in cooked egg where it arises from thermal and biochemical transformations of amino acids and nitrogenous precursors. Purity-grade samples of 1-acetyl pyrrole are typically synthesized chemically for analytical and reference use rather than wide commercial application. For detailed chemical information, the compound is indexed in authoritative databases such as PubChem. Its sensory profile aligns with some other pyrrole derivatives encountered in cooked or fermented foods. The compound’s distinctively fermented note makes it of interest in flavor science although it is not commonly utilized in commercial fragrance or flavor formulations.

1-acetyl pyrrole is detected biologically in cooked egg, where it forms as a Maillard reaction product or through thermal decomposition of protein constituents. This compound’s presence contributes to complex aroma profiles in thermal food processing but it does not find application as a commercial fragrance or flavor additive, as supported by regulatory bodies and industry usage data. It is listed for informational purposes but lacks approved usage levels in flavor or fragrance use categories according to typical chemical regulations such as FEMA (US). Outside of food aroma research, the compound may serve as a reference standard in analytical chemistry involving pyrrole derivatives or thermal reaction products.

1-acetyl pyrrole presents as a low molecular weight compound with moderate polarity due to the ketone group conjugated to the pyrrole ring. Its molecular weight is approximately 109.13 g/mol and the estimated logP value around 0.5 indicates slight lipophilicity balanced by some hydrophilic character. The compound demonstrates appreciable solubility in water at ambient temperature (about 36,450 mg/L at 25 °C), which facilitates its presence in aqueous and food matrix environments. These properties influence its behavior during thermal processing and extraction methods. The structural features contribute to its volatility and odor profile, although it exhibits no classified hazardous properties under OSHA (US) criteria. Its stability and solubility parameters make it suitable primarily for analytical study rather than formulation in consumer products.

	1-pyrrol-1-ylethanone
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	521947
Pubchem (sid):	178560032
Pherobase:	View

(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
HMDB (The Human Metabolome Database):	Search
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

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:
information only not used for fragrances or flavors
Recommendation for 1-acetyl pyrrole usage levels up to:
	not for fragrance use.
Recommendation for 1-acetyl pyrrole flavor usage levels up to:
	not for flavor use.

Safety references

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 :521947

National Institute of Allergy and Infectious Diseases:Data

1-pyrrol-1-ylethanone