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Merck
CN

110051

5-Ethyl-2-methylpyridine

≥96%

Synonym(s):

5-Ethyl-2-picoline, NSC 1984

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About This Item

Empirical Formula (Hill Notation):
C8H11N
CAS Number:
104-90-5
Molecular Weight:
121.18
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24846954
EC Number:
203-250-0
Beilstein/REAXYS Number:
109269
MDL number:
MFCD00006344
Assay:
≥96%

Key Documents

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refractive index

n20/D 1.497 (lit.)

bp

178 °C (lit.)

density

0.919 g/mL at 25 °C (lit.)

InChI key

NTSLROIKFLNUIJ-UHFFFAOYSA-N

InChI

1S/C8H11N/c1-3-8-5-4-7(2)9-6-8/h4-6H,3H2,1-2H3

SMILES string

CCc1ccc(C)nc1

vapor density

4.2 (vs air)

assay

≥96%

Quality Level

100

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General description

5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese.

Application

5-Ethyl-2-methylpyridine, associated with Maillard reaction chemistry and sugar thermal degradation processes, has been used to study the nanogram adsorption for SPME headspace and liquid sampling.

signalword

Danger

Storage Class

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

wgk

WGK 1

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1B

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCBR6169V
BCBR6497V
BCBD2068V
BCBP2212V
MKBP8915V

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A Study of the Behavior of Maillard Reaction Products Analyzed by Solid-Phase Microextraction?Gas Chromatography?Mass Selective Detection.
Coleman WM
Journal of Chromatographic Science, 34(5), 213-218 (1996)
M Qian et al.
Journal of dairy science, 85(6), 1362-1369 (2002-07-31)
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography. Aroma compounds were identified using gas

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