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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 21:07:37 UTC
Update Date2023-02-21 17:25:01 UTC
HMDB IDHMDB0036058
Secondary Accession Numbers
  • HMDB36058
Metabolite Identification
Common Name1-Ethyl-1H-pyrrole-2-carboxaldehyde
Description1-Ethyl-1H-pyrrole-2-carboxaldehyde 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. 1-Ethyl-1H-pyrrole-2-carboxaldehyde is a burnt and roasted tasting compound. Based on a literature review very few articles have been published on 1-Ethyl-1H-pyrrole-2-carboxaldehyde.
Structure
Data?1677000301
Synonyms
ValueSource
1-Ethyl-1H-pyrrole-2-carbaldehydeHMDB
1-Ethyl-1H-pyrrole-2-carboxyaldehydeHMDB
1-Ethyl-2-formyl-1H-pyrroleHMDB
1-Ethyl-2-formylpyrroleHMDB
Chemical FormulaC7H9NO
Average Molecular Weight123.1525
Monoisotopic Molecular Weight123.068413915
IUPAC Name1-ethyl-1H-pyrrole-2-carbaldehyde
Traditional Name1-ethylpyrrole-2-carbaldehyde
CAS Registry Number2167-14-8
SMILES
CCN1C=CC=C1C=O
InChI Identifier
InChI=1S/C7H9NO/c1-2-8-5-3-4-7(8)6-9/h3-6H,2H2,1H3
InChI KeyDVLGEHCERRWDIX-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 DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point204.00 to 206.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility3927 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP0.793 (est)The Good Scents Company Information System
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 IDFDB014880
KNApSAcK IDNot Available
Chemspider ID503564
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound579338
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1593901
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.. .