2-pentyl pyridine

Full Material List
2-pentylpyridine

Identifiers

FEMA 3383
CAS 2294-76-0
EINECS 218-937-0
Synonyms
  • 2- amyl pyridine
  • 2- amylpyridine
  • 2-N- amylpyridine
  • 2- pentyl-pyridine
  • 2-(3- pentyl)pyridine
  • 2- pentylpyridine
  • 2-N- pentylpyridine
  • pyridine, 2-pentyl-
  • 1-(2- pyridyl)pentane
JECFA Food Flavoring 1313
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.060 2-pentylpyridine
DG SANTE Food Contact Materials N/A
FDA UNII 9N74L1UD11
CoE Number 11412
XlogP3-AA 2.90 (est)
Molecular Weight 149.23655
Molecular Formula C10 H15 N

Organoleptic

Organoleptic Notes
  • 1. Odor Type: fatty fatty tallow green pepper bell pepper mushroom herbal
  • Odor Description:at 0.10 % in propylene glycol. fatty tallow green pepper mushroom herbal
  • Odor and/or flavor descriptions from others (if found).
Odor fatty
fatty, tallow, green, pepper, bell, mushroom, herbal,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 0.89500 to 0.90100 @ 25.00 °C.
Lbs/Gal (est) 7.447 to 7.497
Refractive Index 1.48500 to 1.49100 @ 20.00 °C.
Melting Point N/A
Boiling Point 102.00 to 107.00 °C. @ 760.00 mm Hg
Flash Point 175.00 °F. TCC ( 79.44 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.279000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 3.257 (est)
Soluble In
  • alcohol
  • water, 2246 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef cooked beef
  • chicken cooked chicken
  • filbert roasted filbert
  • lamb cooked lamb
  • mutton cooked mutton
  • orange pericarp oil
  • peanut roasted peanut
  • pepper bell pepper fruit
  • turkey cooked turkey