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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 21:07:34 UTC
Update Date2023-02-21 17:25:01 UTC
HMDB IDHMDB0036057
Secondary Accession Numbers
  • HMDB36057
Metabolite Identification
Common Name1H-Pyrrole-2-carboxaldehyde
Description1H-Pyrrole-2-carboxaldehyde, also known as alpha-pyrrolaldehyde or 2-carboxaldehyde-1H-pyrrole, belongs to the class of organic compounds known as aryl-aldehydes. Aryl-aldehydes are compounds containing an aldehyde group directly attached to an aromatic ring. 1H-Pyrrole-2-carboxaldehyde is an ethereal tasting compound. 1H-Pyrrole-2-carboxaldehyde is found, on average, in the highest concentration within beer. 1H-Pyrrole-2-carboxaldehyde has also been detected, but not quantified in, several different foods, such as teas (Camellia sinensis), blackberries (Rubus), asparagus (Asparagus officinalis), pulses, and evergreen blackberries (Rubus laciniatus). This could make 1H-pyrrole-2-carboxaldehyde a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on 1H-Pyrrole-2-carboxaldehyde.
Structure
Data?1677000301
Synonyms
Chemical FormulaC5H5NO
Average Molecular Weight95.0993
Monoisotopic Molecular Weight95.037113787
IUPAC Name1H-pyrrole-2-carbaldehyde
Traditional Namepyrrole-2-carboxaldehyde
CAS Registry Number1003-29-8
SMILES
O=CC1=CC=CN1
InChI Identifier
InChI=1S/C5H5NO/c7-4-5-2-1-3-6-5/h1-4,6H
InChI KeyZSKGQVFRTSEPJT-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as aryl-aldehydes. Aryl-aldehydes are compounds containing an aldehyde group directly attached to an aromatic ring.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbonyl compounds
Direct ParentAryl-aldehydes
Alternative Parents
Substituents
  • Aryl-aldehyde
  • Substituted pyrrole
  • Heteroaromatic compound
  • Pyrrole
  • Azacycle
  • Organoheterocyclic compound
  • Organic nitrogen compound
  • Organopnictogen compound
  • Organic oxide
  • Hydrocarbon derivative
  • Organonitrogen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External Descriptors
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point50 - 51 °CNot Available
Boiling Point216.00 to 218.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility34300 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP0.64Not Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB014879
KNApSAcK IDC00052636
Chemspider ID13254
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound13854
PDB IDNot Available
ChEBI ID59978
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1279691
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .