Reportedly present in beef (boiled, cooked), oat groats (toasted) and oatmeal (cooked).
Traces of 2-Propylpyridine may introduce natural, green-tobacco-like, herbaceous notes in a Fougere or Chypre, particularly in conjunction with Oakmoss, Lavender, Phenylacetates, etc.
2-Propylpyridine is produced: 1) by Wolff-Kishner reduction of Propionyl pyridine. This process yields exclusively the alpha-isomer (if intermediate alpha was used). 2) from Pyridine and n-Propylbromide. This process yields a mixture of alpha- and gamma-isomers.
ChEBI: 2-Propylpyridine is a member of pyridines.
Detection at 0.011 mg/m3 in air.
