110051

5-Ethyl-2-methylpyridine

≥96%

• Synonym(s): 5-Ethyl-2-picoline, NSC 1984
• Empirical Formula (Hill Notation): C₈H₁₁N
• CAS Number: 104-90-5
• Molecular Weight: 121.18
• Beilstein: 109269
• EC Number: 203-250-0
• MDL number: MFCD00006344
• UNSPSC Code: 12352100
• PubChem Substance ID: 24846954
• NACRES: NA.22

Properties

• vapor density: 4.2 (vs air)
• Quality Level: 100
• Assay: ≥96%
• refractive index: n20/D 1.497 (lit.)
• bp: 178 °C (lit.)
• density: 0.919 g/mL at 25 °C (lit.)
• SMILES string: CCc1ccc(C)nc1
• InChI: 1S/C8H11N/c1-3-8-5-4-7(2)9-6-8/h4-6H,3H2,1-2H3
• InChI key: NTSLROIKFLNUIJ-UHFFFAOYSA-N

Description

General description

5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese[1].

Application

5-Ethyl-2-methylpyridine, associated with Maillard reaction chemistry and sugar thermal degradation processes, has been used to study the nanogram adsorption for SPME headspace and liquid sampling[2].

Safety Information

• Pictograms: GHS06,GHS05
• Signal Word: Danger
• Hazard Statements: H302,H311,H314
• Precautionary Statements: P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P361 + P364
• Hazard Classifications: Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B
• Storage Class Code: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 1