| 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 |
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| 2-Pentylpyridine Chemical Properties |
| Boiling point | 102-107 °C (lit.) |
| density | 0.897 g/mL at 25 °C (lit.) |
| FEMA | 3383 | 2-PENTYLPYRIDINE |
| refractive index | n20/D 1.488(lit.) |
| Fp | 175 °F |
| storage temp. | Keep in dark place,Inert atmosphere,Room temperature |
| pka | 6.01±0.10(Predicted) |
| form | clear liquid |
| 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 | 2-Pentylpyridine (2294-76-0) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36 |
| WGK Germany | 3 |
| Hazard Note | Irritant |
| TSCA | Yes |
| HS Code | 29333990 |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALFA | English |
| 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. |
| 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.] |
| 2-Pentylpyridine Preparation Products And Raw materials |