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Key Documents

W339407

Sigma-Aldrich

3-Ethylpyridine

≥98%, FG

Synonym(s):

Beta-ethyl pyridine, Beta-lutidine

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About This Item

Empirical Formula (Hill Notation):
C7H9N
CAS Number:
Molecular Weight:
107.15
FEMA Number:
3394
Beilstein:
106479
EC Number:
Council of Europe no.:
11386
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.061
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

Assay

≥98%

refractive index

n20/D 1.502 (lit.)

bp

163-166 °C (lit.)

density

0.954 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

tobacco

SMILES string

CCc1cccnc1

InChI

1S/C7H9N/c1-2-7-4-3-5-8-6-7/h3-6H,2H2,1H3

InChI key

MFEIKQPHQINPRI-UHFFFAOYSA-N

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General description

3-Ethylpyridine is one of the key aroma components of cigar and cigarette smoke. It is also found in eggs, meat and meat products.

Biochem/physiol Actions

Taste at 5 ppm

Other Notes

Natural occurrence: Coffee, cooked chicken, dried bonito, krill, tea and Virginia tobacco.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

123.8 °F - closed cup

Flash Point(C)

51 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The flavour of poultry meat.
Shi H & Ho CT
Flavor of Meat and Meat Products., 52-70 (1994)
Isolation and identification of volatile compounds from fried chicken.
Tang J, et al.
Journal of Agricultural and Food Chemistry, 31(6), 1287-1292 (1983)
The volatile bases of cigar smoke.
Osman S & Barson J.
Phytochemistry, 3(5), 587-590 (1964)
Volatile compounds formed from cooked whole egg, egg yolk, and egg white.
Umano K, et al.
Journal of Agricultural and Food Chemistry, 38(2), 461-464 (1990)
A Hope et al.
Acta physiologica Scandinavica, 119(4), 327-334 (1983-12-01)
Renal blood flow (RBF) is markedly reduced in kidneys with unilateral ureteral obstruction (UUO), possibly due to vascular constriction. Whether obstructive nephropathy is associated with impaired RBF autoregulation is unknown. We therefore investigated RBF autoregulation in obstructed and contralateral unobstructed

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