Date published: 2025-11-8

1-800-457-3801

SCBT Portrait Logo
Seach Input

1-Ethyl-1H-pyrrole-2-carbaldehyde (CAS 2167-14-8)

0.0(0)
Write a reviewAsk a question

CAS Number:
2167-14-8
Molecular Weight:
123.20
Molecular Formula:
C7H9NO
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

QUICK LINKS

1-Ethyl-1H-pyrrole-2-carbaldehyde is a compound that is often used in organic synthesis research. It is an important building block for heterocyclic compounds, as the pyrrole ring is a common motif found in many natural products. Researchers exploit the reactivity of the aldehyde group in 1-Ethyl-1H-pyrrole-2-carbaldehyde for the formation of Schiff bases and for use in condensation reactions. The compound′s ethyl substitution at the nitrogen atom adds steric bulk, which can influence the compound′s reactivity and the resulting products′ properties. Studies involving 1-Ethyl-1H-pyrrole-2-carbaldehyde are focused on synthesizing new organic molecules that may have potential applications in material science and as organic conductors, given the pyrrole unit′s ability to participate in the formation of conducting polymers. Additionally, this compound is used to explore the synthesis of complex natural products and to investigate mechanisms of aromatic compound formation.


1-Ethyl-1H-pyrrole-2-carbaldehyde (CAS 2167-14-8) References

  1. Radical reactions with 3H-quinazolin-4-ones: synthesis of deoxyvasicinone, mackinazolinone, luotonin A, rutaecarpine and tryptanthrin.  |  Bowman, WR., et al. 2007. Org Biomol Chem. 5: 103-13. PMID: 17164913
  2. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'.  |  Liao, X., et al. 2020. Food Res Int. 136: 109355. PMID: 32846541
  3. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.  |  Yang, Y., et al. 2021. J Food Sci. 86: 2358-2373. PMID: 33929725
  4. Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey.  |  Starowicz, M., et al. 2021. Molecules. 26: PMID: 34199969
  5. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.  |  Ma, L., et al. 2022. Food Chem. 378: 132058. PMID: 35032805
  6. Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea.  |  Mei, S., et al. 2022. Plants (Basel). 11: PMID: 35336705

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

1-Ethyl-1H-pyrrole-2-carbaldehyde, 250 mg

sc-460841
250 mg
$175.00

1-Ethyl-1H-pyrrole-2-carbaldehyde, 1 g

sc-460841A
1 g
$372.00

1-Ethyl-1H-pyrrole-2-carbaldehyde, 5 g

sc-460841B
5 g
$1284.00