N-甲基吡咯-2-甲醛，CAS 登记号 1192-58-1，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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N-Methylpyrrole-2-carboxaldehyde · CAS 1192-58-1 · C6H7NO. UNII M0HYH3D7SX. Boiling Point: 87.00 to 90.00 °C. @ 22.00 mm Hg; Boiling Point: 192-194º; Density: 1.012-1.018.
| CAS Registry Number | 1192-58-1 |
|---|---|
| PubChem CID | 14504 |
| Molecular formula | C6H7NO |
| IUPAC name | 1-methylpyrrole-2-carbaldehyde |
| UNII (FDA) | M0HYH3D7SX |
| FEMA number | 4332 |
| JECFA number | 2152 |
| Molecular Weight | 109.13 |
|---|---|
| XLogP3 | 0.5 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 1 |
| Exact Mass | 109.052763847 |
| Monoisotopic Mass | 109.052763847 |
| Topological Polar Surface Area | 22 |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Boiling Point | 87.00 to 90.00 °C. @ 22.00 mm Hg |
|---|---|
| Boiling Point | 192-194º |
| Density | 1.012-1.018 |
| Refractive Index | 1.558-1.564 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Nuts Additional data required to complete evaluation |
|---|---|
| GHS notification summary | 67.2% (90 / 134) |
| GHS notification summary | 67.2% (90 / 134) |
|---|---|
| Reported hazard statements | H315 (32.8%), H319 (32.8%), H335 (32.1%) |
This chemical does not meet GHS hazard criteria for 67.2% (90 of 134) of all reports.
H315 (32.8%): Causes skin irritation [Warning Skin corrosion/irritation]
1-Methyl-1H-pyrrole-2-carbaldehyde; RefChem:76214; InChI=1/C8H10ClNO/c1-2-3-7(11)8-6(9)4-5-10-8/h4-5,10H,2-3H2,1H; 1192-58-1; 1-Methylpyrrole-2-carboxaldehyde; N-Methylpyrrole-2-carboxaldehyde; 1-Methylpyrrole-2-carbaldehyde; 1H-Pyrrole-2-carboxaldehyde, 1-methyl-; N-Methyl-2-pyrrolecarboxaldehyde; 1-Methyl-2-pyrrolecarboxaldehyde; 1-Methyl-1H-pyrrole-2-carboxaldehyde; 2-Formyl-1-methylpyrrole; MFCD00003087; 1-Methyl-2-formylpyrrole; NSC 72386; M0HYH3D7SX
CAS 1192-58-1; molecular formula C6H7NO; molecular weight — g/mol.
1-Methyl-1H-pyrrole-2-carbaldehyde, RefChem:76214, InChI=1/C8H10ClNO/c1-2-3-7(11)8-6(9)4-5-10-8/h4-5,10H,2-3H2,1H, 1192-58-1, 1-Methylpyrrole-2-carboxaldehyde, N-Methylpyrrole-2-carboxaldehyde.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
67.2% of GHS notifications report no hazard classification (90 of 134).
Boiling Point: 87.00 to 90.00 °C. @ 22.00 mm Hg; Boiling Point: 192-194º; Density: 1.012-1.018; Refractive Index: 1.558-1.564.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.