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Supelco

2-Picoline

analytical standard

Sinônimo(s):

α-Picoline, 2-Methylpyridine, NSC 3409

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About This Item

Fórmula empírica (Notação de Hill):
C6H7N
Número CAS:
Peso molecular:
93.13
Beilstein:
104581
Número CE:
Número MDL:
Código UNSPSC:
85151701
ID de substância PubChem:
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

densidade de vapor

3.2 (vs air)

pressão de vapor

10 mmHg ( 24.4 °C)

Ensaio

≥98.5% (GC)

temperatura de autoignição

995 °F

prazo de validade

limited shelf life, expiry date on the label

Lim. expl.

8.6 %

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

Impurezas

≤0.5% water

índice de refração

n20/D 1.499-1.502
n20/D 1.500 (lit.)

pb

128-129 °C (lit.)

pf

−70 °C (lit.)

densidade

0.943 g/mL at 25 °C (lit.)

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

formato

neat

cadeia de caracteres SMILES

Cc1ccccn1

InChI

1S/C6H7N/c1-6-4-2-3-5-7-6/h2-5H,1H3

chave InChI

BSKHPKMHTQYZBB-UHFFFAOYSA-N

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Descrição geral

2-Picoline is a flavor and fragrance standard used for the quality control of food and cosmetic products. It is an isomer of methylpyridine and also a volatile flavor compound reportedly identified in dark chocolates, roasted sesame seed oil, wild rice (Zizania palustris L.), etc.

Aplicação

2-Picoline may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Cigarette smoke using reversed-phase high-performance liquid chromatography–electrospray ionization tandem mass spectrometric method (RP-HPLC–ESI-MS/MS).
  • Chinese faint-scent cigarettes using gas chromatography–mass spectrometry (GC–MS) technique.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Palavra indicadora

Danger

Classificações de perigo

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1C - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

84.2 °F - closed cup

Ponto de fulgor (°C)

29 °C - closed cup


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Certificados de análise (COA)

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Sigma-Aldrich

270970

Piridina

Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Cuicui LI, et al.
Green Chemistry, 1(4), 151-156 (2018)
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC?mass spectrometry and GC?olfactometry
Afoakwa OE, et al.
Food Chemistry, 113(1), 208-215 (2009)
Aroma-active compounds of wild rice (Zizania palustris L.)
Cho S and Kays JS
Food Research International, 54(2), 1463-1470 (2013)
Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC?MS and partial least squares regression
Yin F, et al.
European Food Research and Technology, 242(6), 869-880 (2016)
Identification of volatile flavor components of the oil from roasted sesame seeds.
Nakamura S, et al.
Agricultural and Biological Chemistry, 53(7), 1891-1899 (1989)

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