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1438-94-4 Usage


1-Furfurylpyrrole is an organic compound known for its distinct vegetative, onion-like, sharp, and metallic taste. It has been identified as a potential contributor to the flavor and aroma of various food items, such as popcorn and roasted almonds. With a vegetable, green, and earthy-green odor, it is commonly used to enhance the taste of soups.


Used in Flavor and Fragrance Industry:
1-Furfurylpyrrole is used as a flavor enhancer for its unique vegetative, onion-like, sharp, and metallic taste. It is particularly effective in adding depth and complexity to the taste of soups, making it a popular choice for garnishing flavors in the culinary world.
Used in Food Industry:
1-Furfurylpyrrole is used as a flavoring agent in the food industry, where it contributes to the distinct taste and aroma of various products. It has been reported as a constituent in coffee aroma, a volatile flavor component in roasted flberts and almonds, and is also found in wheat bread, roasted chicken, beer, coffee, roasted peanuts, popcorn, malt, and okra. Its versatile taste profile makes it a valuable addition to the flavor palette of many food items.


From furfuryl amino mucate.

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:
84 % 10 = 4
So 1438-94-4 is a valid CAS Registry Number.

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



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


1.1 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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