2-Pentylpyridin

Bezeichnung:2-Pentylpyridin

Englisch Name:2-Pentylpyridine

CBNumberCB4156756

SummenformelC10H15N

Molgewicht149.23

Synonyma

2-Pentylpyridin

2-Pentylpyridin physikalisch-chemischer Eigenschaften

Siedepunkt	102-107 °C (lit.)
Dichte	0.897 g/mL at 25 °C (lit.)
FEMA	3383 \| 2-PENTYLPYRIDINE
Brechungsindex	n20/D 1.488(lit.)
Flammpunkt	175 °F
storage temp.	Keep in dark place,Inert atmosphere,Room temperature
pka	6.01±0.10(Predicted)
Aggregatzustand	clear liquid
Farbe	Colorless to Light yellow
Wichte	0.902
Geruch (Odor)	at 0.10 % in propylene glycol. fatty tallow green pepper mushroom herbal
Geruchsart	fatty
Biologische Quelle	synthetic
JECFA Number	1313
BRN	2772
LogP	3.31
CAS Datenbank	2294-76-0(CAS DataBase Reference)
NIST chemische Informationen	Pyridine, 2-pentyl-(2294-76-0)
EPA chemische Informationen	2-Pentylpyridine (2294-76-0)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-36
WGK Germany	3
Hazard Note	Irritant
TSCA	Yes
HS Code	29333990

Gefahreninformationscode (GHS)

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
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.
synthetische
By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine.
Definition
ChEBI: 2-Pentylpyridine is a member of pyridines.
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.
läuterung methode
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.]