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Merck
CN

74350

2-Picoline

analytical standard

Synonym(s):

α-Picoline, 2-Methylpyridine, NSC 3409

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About This Item

Empirical Formula (Hill Notation):
C6H7N
CAS Number:
109-06-8
Molecular Weight:
93.13
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329765636
EC Number:
203-643-7
Beilstein/REAXYS Number:
104581
MDL number:
MFCD00006332

Key Documents

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Product Name

2-Picoline, analytical standard

InChI

1S/C6H7N/c1-6-4-2-3-5-7-6/h2-5H,1H3

InChI key

BSKHPKMHTQYZBB-UHFFFAOYSA-N

SMILES string

Cc1ccccn1

grade

analytical standard

vapor density

3.2 (vs air)

vapor pressure

10 mmHg ( 24.4 °C)

assay

≥98.5% (GC)

autoignition temp.

995 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

8.6 %

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤0.5% water

refractive index

n20/D 1.499-1.502
n20/D 1.500 (lit.)

bp

128-129 °C (lit.)

mp

−70 °C (lit.)

density

0.943 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

Quality Level

100

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Application

2-Picoline may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Cigarette smoke using reversed-phase high-performance liquid chromatography–electrospray ionization tandem mass spectrometric method (RP-HPLC–ESI-MS/MS).
  • Chinese faint-scent cigarettes using gas chromatography–mass spectrometry (GC–MS) technique.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

General description

2-Picoline is a flavor and fragrance standard used for the quality control of food and cosmetic products. It is an isomer of methylpyridine and also a volatile flavor compound reportedly identified in dark chocolates, roasted sesame seed oil, wild rice (Zizania palustris L.), etc.

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1C - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

84.2 °F - closed cup

flash_point_c

29 °C - closed cup

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCCL1312
BCCG4589
BCCB4014
BCBS7345V

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Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Cuicui LI, et al.
Green Chemistry, 1(4), 151-156 (2018)
Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC?MS and partial least squares regression
Yin F, et al.
European Food Research and Technology, 242(6), 869-880 (2016)
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC?mass spectrometry and GC?olfactometry
Afoakwa OE, et al.
Food Chemistry, 113(1), 208-215 (2009)
Aroma-active compounds of wild rice (Zizania palustris L.)
Cho S and Kays JS
Food Research International, 54(2), 1463-1470 (2013)
Identification of volatile flavor components of the oil from roasted sesame seeds.
Nakamura S, et al.
Agricultural and Biological Chemistry, 53(7), 1891-1899 (1989)
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