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Merck
CN

W339407

3-Ethylpyridine

≥98%, FG

Synonym(s):

Beta-ethyl pyridine, Beta-lutidine

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About This Item

Empirical Formula (Hill Notation):
C7H9N
CAS Number:
536-78-7
Molecular Weight:
107.15
FEMA Number:
3394
Council of Europe no.:
11386
UNSPSC Code:
12164502
PubChem Substance ID:
24901519
Flavis number:
14.061
EC Number:
208-647-2
NACRES:
NA.21
MDL number:
MFCD00006413
Beilstein/REAXYS Number:
106479
Organoleptic:
tobacco
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

163-166 °C (lit.)

density

0.954 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

tobacco

SMILES string

CCc1cccnc1

InChI

1S/C7H9N/c1-2-7-4-3-5-8-6-7/h3-6H,2H2,1H3

InChI key

MFEIKQPHQINPRI-UHFFFAOYSA-N

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General description

3-Ethylpyridine is one of the key aroma components of cigar and cigarette smoke. It is also found in eggs, meat and meat products.

Biochem/physiol Actions

Taste at 5 ppm

Other Notes

Natural occurrence: Coffee, cooked chicken, dried bonito, krill, tea and Virginia tobacco.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

123.8 °F - closed cup

flash_point_c

51 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT5525
SHBT7212
SHBP7986
SHBP2948
SHBN9019

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Isolation and identification of volatile compounds from fried chicken.
Tang J, et al.
Journal of Agricultural and Food Chemistry, 31(6), 1287-1292 (1983)
The flavour of poultry meat.
Shi H & Ho CT
Flavor of Meat and Meat Products., 52-70 (1994)
Volatile compounds formed from cooked whole egg, egg yolk, and egg white.
Umano K, et al.
Journal of Agricultural and Food Chemistry, 38(2), 461-464 (1990)
Pyridines in foods
Maga JA.
Journal of Agricultural and Food Chemistry, 29(5), 895-898 (1981)
The volatile bases of cigar smoke.
Osman S & Barson J.
Phytochemistry, 3(5), 587-590 (1964)
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Global Trade Item Number

SKUGTIN
W339407-SAMPLE-K04061837536038
W339407-1KG-K04061837536021
W339407-100G-K04061838093820
W339407-5KG-K04061836712723

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