4-acetyl pyridine

Full Material List
1-pyridin-4-ylethanone

Identifiers

FEMA N/A
CAS 1122-54-9
EINECS 214-350-9
Synonyms
  • 4- acetylpyridine
  • ethanone, 1- (4-pyridinyl)-
  • ethanone, 1-(4-pyridinyl)-
  • ketone, methyl 4-pyridyl
  • methyl 4-pyridyl ketone
  • 1-( pyridin-4-yl)ethan-1-one
  • 1-( pyridin-4-yl)ethanone
  • 1- pyridin-4-ylethanone
  • pyridine, 4-acetyl-
  • 1-(4- pyridinyl) ethanone
  • 1-(4- pyridinyl)ethanone
  • 4- pyridyl methyl ketone
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 14.089 4-acetylpyridine
DG SANTE Food Contact Materials N/A
FDA UNII G47437IOW7
CoE Number N/A
XlogP3-AA 0.50 (est)
Molecular Weight 121.13899
Molecular Formula C7 H7 N O

Organoleptic

Organoleptic Notes
  • 1. Flavor Type: burnt burnt coffee
  • Taste Description: burnt coffee
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor burnt
burnt, coffee,

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.09800 to 1.10400 @ 25.00 °C.
Lbs/Gal (est) 9.136 to 9.186
Refractive Index 1.52000 to 1.52600 @ 20.00 °C.
Melting Point 15.00 to 16.00 °C. @ 760.00 mm Hg
Boiling Point 212.00 to 213.00 °C. @ 760.00 mm Hg
Flash Point 188.00 °F. TCC ( 86.67 °C. )
Acid Value N/A
Vapor Pressure 0.170000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.48
Soluble In
  • alcohol
  • water, 3.868e+004 mg/L @ 25 °C (est)
  • water, 3.87E+04 mg/L @ 17C (exp)
  • water
Occurrence
  • bread baked bread