3-pyridine carboxaldehyde

Full Material List
N/A

Identifiers

FEMA N/A
CAS 500-22-1
EINECS 207-900-4
Synonyms
  • 3- formyl pyridine
  • 3- formylpyridine
  • nicotinaldehyde
  • nicotinealdehyde
  • nicotinic aldehyde
  • 3- pyridenecarboxaldehyde
  • 3- pyridinaldehyde
  • 3- pyridine aldehyde
  • pyridine-3-aldehyde
  • pyridine-3-carbaldehyde
  • pyridine-3-carboxaldehyde
  • 3- pyridinealdehyde
  • .beta.- pyridinecarbonaldehyde
  • beta- pyridinecarbonaldehyde
  • 3- pyridinecarboxaldehyde
  • 3- pyridylaldehyde
  • 3- pyridylcarboxaldehyde
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII 840R4IDQ1T
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 107.11205
Molecular Formula C6 H5 N O

Organoleptic

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

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.14300 to 1.14600 @ 20.00 °C.
Lbs/Gal (est) 9.522 to 9.547
Refractive Index 1.54700 to 1.55100 @ 20.00 °C.
Melting Point 8.00 °C. @ 760.00 mm Hg
Boiling Point 209.00 to 210.00 °C. @ 760.00 mm Hg (est)
Flash Point 140.00 °F. TCC ( 60.00 °C. )
Acid Value N/A
Vapor Pressure 0.200000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.29
Soluble In
  • water, 6.286e+004 mg/L @ 25 °C (est)
Occurrence
  • crataegus azarolus fruit
  • raspberry red raspberry