≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
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Storage & shipping
Room temperature Ships Normal Check lot-specific COA for exact specifications.
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Quality documents
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
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Literature proof
Cited in 6 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Descripción general
2-Acetylpyrrole undergoes alkylation reaction with alkyl iodide in benzene/solid KOH system in the presence of 18-crown-6 to yield the corresponding 1-alkyl derivative.
2-Acetylpyrrole has been used in the synthesis of 2-acetyl-1-pyrroline
This compound belongs to the class of organic compounds known as aryl alkyl ketones. These are ketones have the generic structure RC(=O)R', where R = aryl group and R'=alkyl group.
External Descriptors
methyl ketone - aromatic ketone - pyrroles
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.
1.Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2023) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, [PMID:37657337][10.1016/j.foodchem.2023.137095]
2.Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531][10.1002/jsfa.12924]
3.Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, [PMID:][10.1016/j.fbio.2022.101697]
4.Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi-Tang Ho, Shiqing Song. (2019) Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:31833769][10.1021/acs.jafc.9b06751]
5.Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou. (2024) Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. FOOD CHEMISTRY, [PMID:38402765][10.1016/j.foodchem.2024.138782]
6.Xuelian Yang, Rui Zhang, Zichun Qin, Jintao Yao, Tianxin Zhang. (2025) The co-fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein. JOURNAL OF FOOD SCIENCE, 90 (2):(e70020). [PMID:39898933][10.1111/1750-3841.70020]
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