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110051

Sigma-Aldrich

5-Ethyl-2-methylpyridine

≥96%

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Synonym(s):
5-Ethyl-2-picoline, NSC 1984
Empirical Formula (Hill Notation):
C8H11N
CAS Number:
Molecular Weight:
121.18
Beilstein:
109269
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

vapor density

4.2 (vs air)

Quality Level

Assay

≥96%

refractive index

n20/D 1.497 (lit.)

bp

178 °C (lit.)

density

0.919 g/mL at 25 °C (lit.)

SMILES string

CCc1ccc(C)nc1

InChI

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

InChI key

NTSLROIKFLNUIJ-UHFFFAOYSA-N

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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.

Pictograms

CorrosionSkull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

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

WGK

WGK 1


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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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