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Sku CI26689_1_G
Chem Impex
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Product Information

Product Name
1-Ethyl-1H-pyrrole-2-carbaldehyde
Brand Name
Chem Impex
Product Number
26689
CAS
2167-14-8
Certificate of Analysis (COA)​
COA not found

General Information

PubChem CID
579338
IUPAC Name
1-ethylpyrrole-2-carbaldehyde
InChI Key
DVLGEHCERRWDIX-UHFFFAOYSA-N
SMILES
CCN1C=CC=C1C=O

Description

1-Ethyl-1H-pyrrole-2-carbaldehyde is widely utilized in research focused on:

Organic Synthesis: This compound serves as a versatile building block in the synthesis of various heterocyclic compounds, making it valuable for researchers in organic chemistry.

Pharmaceutical Development: Its unique structure allows for the development of novel pharmaceuticals, particularly in creating compounds that target specific biological pathways.

Material Science: It is used in the formulation of advanced materials, such as conducting polymers and organic light-emitting diodes (OLEDs), enhancing performance in electronics.

Agricultural Chemistry: The compound plays a role in developing agrochemicals, including pesticides and herbicides, contributing to more effective crop protection strategies.

Flavor and Fragrance Industry: Its aromatic properties make it suitable for use in flavoring agents and fragrances, providing unique sensory experiences in consumer products.

References Data Source From Pubchem

Aroma Characteristics in Six Types of Tea

Publication Name: Tea Chemistry and Health Benefits
Publication Date: 2026
DOI: 10.1007/978-3-032-11828-8_4

Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods

Publication Name: Journal of Food Science and Technology
Publication Date: 2024-03-02
DOI: 10.1007/s13197-024-05948-8

Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking

Publication Name: European Food Research and Technology
Publication Date: 2024-02-17
DOI: 10.1007/s00217-024-04472-5

Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)

Publication Name: Food Analytical Methods
Publication Date: 2021-11-03
DOI: 10.1007/s12161-021-02153-7