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74350

Supelco

2-Picoline

analytical standard

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Synonym(s):
α-Picoline, 2-Methylpyridine, NSC 3409
Empirical Formula (Hill Notation):
C6H7N
CAS Number:
109-06-8
Molecular Weight:
93.13
Beilstein:
104581
EC Number:
203-643-7
MDL number:
MFCD00006332
PubChem Substance ID:
329765636
NACRES:
NA.24

grade

analytical standard

Quality Level

100

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

SMILES string

Cc1ccccn1

InChI

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

InChI key

BSKHPKMHTQYZBB-UHFFFAOYSA-N

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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.

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.

Signal Word

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 Code

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

Certificates of Analysis (COA)

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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)
Aroma-active compounds of wild rice (Zizania palustris L.)
Cho S and Kays JS
Food Research International, 54(2), 1463-1470 (2013)
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)
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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