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2-Pentylpyridine Basic information
2-Pentylpyridine Chemical Properties
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
2-Pentylpyridine Usage And Synthesis
  • Chemical Properties2-Pentylpyridine has a tallowy-like odor.
  • OccurrenceReported 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.
  • PreparationBy alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine.
  • Aroma threshold valuesDetection: 0.6 ppb. Aroma characteristics at 0.1%: strong fresh green vegetative, peppery, mushroom, herbal and oily.
  • Taste threshold valuesTaste characteristics at 1 ppm: green pepper vegetative, mushroom-like, musty, oily, meaty and MSG-like.
  • Purification MethodsDry 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(2294-76-0)Related Product Information
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