110051

Sigma-Aldrich

5-Ethyl-2-methylpyridine

≥96%

Synonym(s):
5-Ethyl-2-picoline, NSC 1984
Empirical Formula (Hill Notation):
C8H11N
CAS Number:
Molecular Weight:
121.18
Beilstein/REAXYS Number:
109269
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22
Pricing and availability is not currently available.

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.

Packaging

500 g in glass bottle

Pictograms

CorrosionSkull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Codes

C

Risk Statement

20/21/22-34

Safety Statement

26-36/37/39-45

RIDADR

UN 2300 6.1 / PGIII

WGK Germany

WGK 1

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...
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)

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