Other grades of this product :
| 2-Pentylpyridine Basic information |
| Product Name: | 2-Pentylpyridine | | Synonyms: | 1-(2-PYRIDYL)PENTANE;2-amylpyridine;2-pentyl-pyridin;FEMA NUMBER 3383;FEMA 3383;2-N-AMYLPYRIDINE;2-PENTYLPYRIDINE;2-N-PENTYLPYRIDINE | | CAS: | 2294-76-0 | | MF: | C10H15N | | MW: | 149.23 | | EINECS: | 218-937-0 | | Product Categories: | | Mol File: | 2294-76-0.mol |
| 2-Pentylpyridine Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 | | Hazard Note | Irritant | | TSCA | Yes | | HS Code | 29333990 |
| 2-Pentylpyridine Usage And Synthesis |
| 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. | | 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.] |
| 2-Pentylpyridine Preparation Products And Raw materials |
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