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2-Picoline

analytical standard

Sinonimo/i:

α-Picoline, 2-Methylpyridine, NSC 3409

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About This Item

Formula empirica (notazione di Hill):
C6H7N
Numero CAS:
Peso molecolare:
93.13
Beilstein:
104581
Numero CE:
Numero MDL:
Codice UNSPSC:
85151701
ID PubChem:
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

Densità del vapore

3.2 (vs air)

Tensione di vapore

10 mmHg ( 24.4 °C)

Saggio

≥98.5% (GC)

Temp. autoaccensione

995 °F

Durata

limited shelf life, expiry date on the label

Limite di esplosione

8.6 %

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Impurezze

≤0.5% water

Indice di rifrazione

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

P. eboll.

128-129 °C (lit.)

Punto di fusione

−70 °C (lit.)

Densità

0.943 g/mL at 25 °C (lit.)

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

Stringa SMILE

Cc1ccccn1

InChI

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

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Descrizione generale

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.

Applicazioni

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.

Avvertenze

Danger

Indicazioni di pericolo

Classi di pericolo

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

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

84.2 °F - closed cup

Punto d’infiammabilità (°C)

29 °C - closed cup


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Certificati d'analisi (COA)

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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)
Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
Cuicui LI, et al.
Green Chemistry, 1(4), 151-156 (2018)
Determination of pyridine, 2-picoline, 4-picoline and quinoline from mainstream cigarette smoke by solid-phase extraction liquid chromatography/electrospray ionization tandem mass spectrometry
Saha S, et al.
Journal of Chromatography A, 1217(3), 307-311 (2010)
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)

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