Quality Control of 3-Methyl-1H-pyrrole. The reaction of aromatic heterocyclic molecules with protons is called protonation. Aromatic heterocycles are more basic than benzene due to the participation of heteroatoms. Compound: 3-Methyl-1H-pyrrole, is researched, Molecular C5H7N, CAS is 616-43-3, about Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil. Author is Shimoda, Mitsuya; Shiratsuchi, Hideki; Nakada, Yuji; Wu, Yin; Osajima, Yutaka.
Volatile flavor compounds in sesame seed oil were investigated. Com. processed sesame seed oil was steam distilled under reduced pressure, and volatiles from the distillate were separated by an adsorptive column method. Among 171 individual peaks detected, 134 peaks were definitely or tentatively identified by anal. of mass spectra and modified Kovats indexes. To elucidate the compounds directly contributing to the characteristic flavor, the odor concentrate was fractionated by silica gel thin-layer chromatog. and preparative gas chromatog. As a result, 1-(5-methyl-2-furanyl)-1-propanone, 3-formylthiophene, 2-propyl-4-methylthiazole, 2-ethyl-4-methyl-1H-pyrrole, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 4,5-dimethylisothiazole, 4,5-dimethylthiazole, 2,6-diethylpyrazine, 2-ethyl-2,5-dimethylpyrazine, 1-(2-pyridinyl)ethanone, and 1-(1-methyl-1H-pyrrol-2-yl)ethanone were considered to be principal contributors of sesame seed oil flavor.
The article 《Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil》 also mentions many details about this compound(616-43-3)Quality Control of 3-Methyl-1H-pyrrole, you can pay attention to it, because details determine success or failure
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