| Identification | More | [Name]
2-Pentylpyridine | [CAS]
2294-76-0 | [Synonyms]
1-(2-PYRIDYL)PENTANE
2-N-AMYLPYRIDINE
2-N-PENTYLPYRIDINE
2-PENTYLPYRIDINE
FEMA 3383
FEMA NUMBER 3383
2-amylpyridine
2-pentyl-pyridin
2-PENTYLPYRIDINE 97+%
2-PENTYL PYRIDINE FEMA NO.3383
2-n-Pentylpyridine,98%
pentylpyridine,2-pentylpyridine
Pyridine, 2-pentyl- | [EINECS(EC#)]
218-937-0 | [Molecular Formula]
C10H15N | [MDL Number]
MFCD00051828 | [Molecular Weight]
149.23 | [MOL File]
2294-76-0.mol |
| Chemical Properties | Back Directory | [Boiling point ]
102-107 °C (lit.) | [density ]
0.897 g/mL at 25 °C(lit.)
| [FEMA ]
3383 | [refractive index ]
n20/D 1.488(lit.)
| [Fp ]
175 °F
| [storage temp. ]
Keep in dark place,Inert atmosphere,Room temperature | [form ]
clear liquid | [pka]
6.01±0.10(Predicted) | [color ]
Colorless to Light yellow | [Specific Gravity]
0.902 | [Odor]
at 0.10 % in propylene glycol. fatty tallow green pepper mushroom herbal | [Odor Type]
fatty | [JECFA Number]
1313 | [BRN ]
2772 | [LogP]
3.31 | [CAS DataBase Reference]
2294-76-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Pyridine, 2-pentyl-(2294-76-0) | [EPA Substance Registry System]
2294-76-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
3
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29333990 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Pentylpyridine has a tallowy-like odor. | [Occurrence]
Reported as occurring in shallow-fried beef and as a steam-volatile component in roasted Spanish peanut.
Also reported found in bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, cooked beef, mutton, lamb fat, roasted
filberts, toasted oats and coriander seed. | [Definition]
ChEBI: 2-Pentylpyridine is a member of pyridines. | [Preparation]
By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine. | [Aroma threshold values]
Detection: 0.6 ppb. Aroma characteristics at 0.1%: strong fresh green vegetative, peppery, mushroom,
herbal and oily. | [Taste threshold values]
Taste characteristics at 1 ppm: green pepper vegetative, mushroom-like, musty, oily, meaty and MSG-like. | [Purification Methods]
Dry it with NaOH for several days, then distil it from CaO under reduced pressure, taking the middle fraction and redistilling it. The picrate has m 72-72.8o (from EtOH). [Beilstein 20 III/IV 2835.] 3-n-Pentylpyridine, purified as the 2-isomer, has b 110-112o/20mm, 224-226o/748mm, and the picrate has m 79.5-80o(from EtOH). [Beilstein 20 III/IV 2835.] |
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