5-ethyl-2-methyl pyridine

Full Material List
5-ethyl-2-methylpyridine

Identifiers

FEMA 3546
CAS 104-90-5
EINECS 203-250-0
Synonyms
  • 2,5- aldehydine
  • 5- ethyl-2-methyl-pyridin
  • 5- ethyl-2-methylpyridine
  • 5- ethyl-2-picoline
  • 3- ethyl-6-methyl pyridine
  • 3- ethyl-6-methylpyridine
  • 5- ethyl-alpha-picoline
  • 6- methyl-3-ethyl pyridine
  • 6- methyl-3-ethylpyridine
  • 2- methyl-5-ethyl pyridine
  • 2- methyl-5-ethylpyridine
  • 2- picoline, 5-ethyl-
  • pyridine, 5-ethyl-2-methyl-
JECFA Food Flavoring 1318
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.066 5-ethyl-2-methylpyridine
DG SANTE Food Contact Materials N/A
FDA UNII WG205CGK3Y
CoE Number 11385
XlogP3-AA N/A
Molecular Weight 121.18267
Molecular Formula C8 H11 N

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty nutty potato raw potato roasted earthy
  • Odor Description:at 0.10 % in propylene glycol. nutty strong raw potato roasted earthy
Odor nutty
nutty, potato, raw, roasted, earthy,
Flavor winey
winey, buttery, acidic, cereal, sulfurous, solvent,

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Properties

Food Chemicals Codex Listed No
Appearance yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 0.91700 to 0.92300 @ 25.00 °C.
Lbs/Gal (est) 7.630 to 7.680
Refractive Index 1.49500 to 1.50200 @ 20.00 °C.
Melting Point N/A
Boiling Point 172.00 to 175.00 °C. @ 760.00 mm Hg
Flash Point 151.00 °F. TCC ( 66.11 °C. )
Acid Value N/A
Vapor Pressure 1.430000 mmHg @ 25.00 °C.
Vapor Density 4.2 ( Air = 1 )
logP (o/w) 2.178 (est)
Soluble In
  • alcohol
  • water, 12000 mg/L @ 20 °C (exp)
  • water
Occurrence
  • bean red bean
  • cheese
  • chicken fried chicken
  • egg
  • lamb fat
  • peppermint leaf
  • tea leaf