110051

5-Ethyl-2-methylpyridin

≥96%

• Synonym(e): 5-Ethyl-2-picolin, NSC 1984
• Empirische Formel (Hill-System): C₈H₁₁N
• CAS-Nummer: 104-90-5
• Molekulargewicht: 121.18
• Beilstein: 109269
• EG-Nummer: 203-250-0
• MDL-Nummer: MFCD00006344
• UNSPSC-Code: 12352100
• PubChem Substanz-ID: 24846954
• NACRES: NA.22

Eigenschaften

• Dampfdichte: 4.2 (vs air)
• Assay: ≥96%
• Brechungsindex: n20/D 1.497 (lit.)
• bp: 178 °C (lit.)
• Dichte: 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
• InChIKey: NTSLROIKFLNUIJ-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

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

Anwendung

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.

Sicherheitshinweise

• Piktogramme: GHS06,GHS05
• Signalwort: Danger
• H-Sätze: H302,H311,H314
• P-Sätze: P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P361 + P364
• Gefahreneinstufungen: Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B
• Lagerklassenschlüssel: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 1