Skip to Content
MilliporeSigma
All Photos(1)

Key Documents

W339407

Sigma-Aldrich

3-Ethylpyridine

≥98%, FG

Synonym(s):

Beta-ethyl pyridine, Beta-lutidine

Sign Into View Organizational & Contract Pricing


About This Item

Empirical Formula (Hill Notation):
C7H9N
CAS Number:
Molecular Weight:
107.15
FEMA Number:
3394
Beilstein/REAXYS Number:
106479
EC Number:
Council of Europe no.:
11386
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.061
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

163-166 °C (lit.)

density

0.954 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

tobacco

SMILES string

CCc1cccnc1

InChI

1S/C7H9N/c1-2-7-4-3-5-8-6-7/h3-6H,2H2,1H3

InChI key

MFEIKQPHQINPRI-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

General description

3-Ethylpyridine is one of the key aroma components of cigar and cigarette smoke. It is also found in eggs, meat and meat products.

Biochem/physiol Actions

Taste at 5 ppm

Other Notes

Natural occurrence: Coffee, cooked chicken, dried bonito, krill, tea and Virginia tobacco.

pictograms

FlameExclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

123.8 °F - closed cup

flash_point_c

51 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

The flavour of poultry meat.
Shi H & Ho CT
Flavor of Meat and Meat Products., 52-70 (1994)
Isolation and identification of volatile compounds from fried chicken.
Tang J, et al.
Journal of Agricultural and Food Chemistry, 31(6), 1287-1292 (1983)
Volatile compounds formed from cooked whole egg, egg yolk, and egg white.
Umano K, et al.
Journal of Agricultural and Food Chemistry, 38(2), 461-464 (1990)
G Melkonian et al.
Anatomy and embryology, 208(2), 109-120 (2004-03-31)
Chorioallantoic membranes (CAMs) were used to determine which extracellular matrix molecules play essential roles in growth and vascular development in vivo and whether expression of critical molecules is affected by cigarette smoke exposure. Treatment of CAMs on day 5 of
The volatile bases of cigar smoke.
Osman S & Barson J.
Phytochemistry, 3(5), 587-590 (1964)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service