2-Pentylpyridine has a tallowy-like odor.
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.
ChEBI: 2-Pentylpyridine is a member of pyridines.
By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine.
Detection: 0.6 ppb. Aroma characteristics at 0.1%: strong fresh green vegetative, peppery, mushroom,
herbal and oily.
Taste characteristics at 1 ppm: green pepper vegetative, mushroom-like, musty, oily, meaty and MSG-like.
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.]
