3-Ethylpyridine has tobacco taste and flavor.
Reported found in coffee, beer, whiskey, roasted chicken, tea, oatmeal, clams, shrimp and squid, cooked
chicken, dried bonito, krill, and Virginia tobacco.
3-Ethylpyridine was used to to identify the toxicants in cigarette smoke solutions and to determine their effective doses using in vitro bioassays.
ChEBI: 3-Ethylpyridine is a member of pyridines.
Aroma characteristics at 1.0%: chemical, grainy, beany, musty and earthy, leafy tobacco-like with nutty
nuances of peanut and coffee, with raw potato nuances.
3-Ethylpyridine is a constituent of cigarette smoke.
3-Ethylpyridine is degraded by Gordonia nitida sp. LE31T isolated from an industrial waste water.
