110051
5-乙基-2-甲基-吡啶
≥96%
别名:
5-乙基-2-皮考啉
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关于此项目
经验公式（希尔记法）:
C8H11N
化学文摘社编号:
分子量:
121.18
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-250-0
Beilstein/REAXYS Number:
109269
MDL number:
产品名称
5-乙基-2-甲基-吡啶, ≥96%
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%
refractive index
n20/D 1.497 (lit.)
bp
178 °C (lit.)
density
0.919 g/mL at 25 °C (lit.)
Quality Level
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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.
General description
5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B
存储类别
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 1
法规信息
危险化学品
此项目有
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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