Methyl-2-pyridylketon

Bezeichnung:Methyl-2-pyridylketon

Englisch Name:2-Acetylpyridine

CBNumberCB7131206

SummenformelC7H7NO

Molgewicht121.14

Synonyma

Methyl-2-pyridylketon

Methyl-2-pyridylketon physikalisch-chemischer Eigenschaften

Schmelzpunkt	8-10 °C
Siedepunkt	188-189 °C (lit.)
Dichte	1.08 g/mL at 25 °C (lit.)
FEMA	3251 \| 2-ACETYLPYRIDINE
Brechungsindex	n20/D 1.521(lit.)
Flammpunkt	164 °F
storage temp.	Keep in dark place,Inert atmosphere,Room temperature
Löslichkeit	170g/l
Aggregatzustand	Liquid
pka	pK1: 2.643(+1) (25°C)
Farbe	Clear colorless to slightly brown
PH	7 (100g/l, H2O, 20℃)
Geruch (Odor)	roasted odor
Geruchsart	popcorn
Wasserlöslichkeit	Soluble in water (18.2 g/100g @ 25C). Soluble in and acetate. Slightly soluble in carbon tetrachloride.
JECFA Number	1309
BRN	107759
LogP	0.85
CAS Datenbank	1122-62-9(CAS DataBase Reference)
NIST chemische Informationen	Ethanone, 1-(2-pyridinyl)-(1122-62-9)
EPA chemische Informationen	2-Acetylpyridine (1122-62-9)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38-38
S-Sätze:	26-36-37
RIDADR	NA 1993 / PGIII
WGK Germany	3
RTECS-Nr.	OB5310000
F	8
Hazard Note	Irritant
TSCA	Yes
HS Code	29333999

Gefahreninformationscode (GHS)

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
R38:Reizt 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.
S37:Geeignete Schutzhandschuhe tragen.
Chemische Eigenschaften
A colorless liquid with tobacco-like aroma
Chemische Eigenschaften
clear colorless to slightly brown liquid
Occurrence
Reported found in wheaten bread, other types of breads, boiled and cooked beef, grilled and roasted beef, lamb (roasted), lamb and mutton liver, beer, several types of brandy, cocoa, black tea, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), heated beans, Bantu beer, coriander seed (Coriandrum sativum L.) and other natural sources.
Verwenden
2-Acetylpyridine is an aroma and flavour compound present in foods.
Verwenden
2-Acetylpyridine used as flavoring agent. It is also used in application for food additive.
synthetische
From ethyl picolinate
Definition
ChEBI: 2-Acetylpyridine is an aromatic ketone.
Aroma threshold values
Detection: 19 ppb
Taste threshold values
Taste characteristics at 10 ppm: cornmeal with nutty, bready nuance
Allgemeine Beschreibung
2-Acetylpyridine is a volatile flavor compound found in rye bread crust and roasted sesame. It has also been identified as a key contributor to the “scented rice”-like aroma in Yahonkaoluo leaves and Xiangjing-8618 rice.