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1438-94-4

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1438-94-4 Usage

Chemical Properties

n-Furfuryl pyrrole has a vegetable, green, earthy-green odor It is used to garnish favors for soup.

Occurrence

Reported found as a constituent in coffee aroma; a volatile favor component in roasted flberts, roasted almonds; found in wheat bread, roasted chicken, beer, coffee, roasted peanuts, popcorn, malt and okra

Preparation

From furfuryl amino mucate.

Taste threshold values

Taste characteristics at 5 ppm: vegetative, onion, sharp and metallic.

General Description

1-Furfurylpyrrole has been identified as a potential contributor of flavor and aroma to popcorn. It is also found in roasted almonds.

Check Digit Verification of cas no

The CAS Registry Mumber 1438-94-4 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 1,4,3 and 8 respectively; the second part has 2 digits, 9 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 1438-94:
(6*1)+(5*4)+(4*3)+(3*8)+(2*9)+(1*4)=84
84 % 10 = 4
So 1438-94-4 is a valid CAS Registry Number.
InChI:InChI=1/C9H9NO/c1-2-6-10(5-1)8-9-4-3-7-11-9/h1-7H,8H2

1438-94-4 Well-known Company Product Price

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  • Alfa Aesar

  • (B23105)  1-Furfurylpyrrole, 99%   

  • 1438-94-4

  • 5g

  • 477.0CNY

  • Detail
  • Alfa Aesar

  • (B23105)  1-Furfurylpyrrole, 99%   

  • 1438-94-4

  • 25g

  • 1750.0CNY

  • Detail
  • Alfa Aesar

  • (B23105)  1-Furfurylpyrrole, 99%   

  • 1438-94-4

  • 100g

  • 5548.0CNY

  • Detail

1438-94-4SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 10, 2017

Revision Date: Aug 10, 2017

1.Identification

1.1 GHS Product identifier

Product name 1-Furfurylpyrrole

1.2 Other means of identification

Product number -
Other names 1H-Pyrrole, 1-(2-furanylmethyl)-

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:1438-94-4 SDS

1438-94-4Downstream Products

1438-94-4Relevant articles and documents

Sustainable Pathways to Pyrroles through Iron-Catalyzed N-Heterocyclization from Unsaturated Diols and Primary Amines

Yan, Tao,Barta, Katalin

, p. 2321 - 2325 (2016)

Pyrroles are prominent scaffolds in pharmaceutically active compounds and play an important role in medicinal chemistry. Therefore, the development of new, atom-economic, and sustainable catalytic strategies to obtain these moieties is highly desired. Direct catalytic pathways that utilize readily available alcohol substrates have been recently established; however, these approaches rely on the use of noble metals such as ruthenium or iridium. Here, we report on the direct synthesis of pyrroles using a catalyst based on the earth-abundant and inexpensive iron. The method uses 2-butyne-1,4-diol or 2-butene-1,4-diol that can be directly coupled with anilines, benzyl amines, and aliphatic amines to obtain a variety of N-substituted pyrroles in moderate-to-excellent isolated yields.

A new facile approach to N-alkylpyrroles from direct redox reaction of 4-hydroxy-l-proline with aldehydes

Zou, Zhiqin,Deng, Zejun,Yu, Xinhong,Zhang, Manman,Zhao, Sihan,Luo, Ting,Yin, Xin,Xu, Hui,Wang, Wei

experimental part, p. 43 - 49 (2012/03/13)

An unprecedented acetic acid-catalyzed efficient access to N-alkylpyrroles from reaction of 4-hydroxy-l-proline with a variety of aldehydes has been achieved in good to excellent yields under mild reaction conditions.

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

Yu, Ai-Nong,Zhang, Ai-Dong

experimental part, p. 214 - 219 (2011/12/14)

The identification of aroma compounds, formed from the reactions of l-ascorbic acid with l-threonine/l-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 ± 2 °C for 2 h, was performed using a SPME-GC-MS technique, and further use

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