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2294-76-0

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2294-76-0 Usage

Description

2-Pentylpyridine is an organic compound with a tallowy-like odor and a strong fresh green vegetative, peppery, mushroom, herbal, and oily aroma. It is characterized by its taste threshold values and aroma threshold values, which contribute to its unique sensory properties.

Uses

Used in Flavor and Fragrance Industry:
2-Pentylpyridine is used as a flavoring agent for its green pepper vegetative, mushroom-like, musty, oily, meaty, and MSG-like taste characteristics at 1 ppm. Its aroma characteristics at 0.1% include strong fresh green vegetative, peppery, mushroom, herbal, and oily notes, making it a valuable addition to the flavor and fragrance industry.
Used in Food Industry:
2-Pentylpyridine is used as a flavor enhancer in the food industry due to its natural occurrence in various food items such as shallow-fried beef, steam-volatile component in roasted Spanish peanut, bell pepper, black sesame seeds, roast turkey, fried chicken, fried beef, cooked beef, mutton, lamb fat, roasted filberts, toasted oats, and coriander seed. Its unique taste and aroma properties contribute to the enhancement of flavors in these food products.

Preparation

By alkylation of 2-pycollyl lithium; by hydrogenation of 2-pentenyl pyridine.

Purification Methods

Dry it with NaOH for several days, then distil it from CaO under reduced pressure, taking the middle fraction and redistilling it. The picrate has m 72-72.8o (from EtOH). [Beilstein 20 III/IV 2835.] 3-n-Pentylpyridine, purified as the 2-isomer, has b 110-112o/20mm, 224-226o/748mm, and the picrate has m 79.5-80o(from EtOH). [Beilstein 20 III/IV 2835.]

Check Digit Verification of cas no

The CAS Registry Mumber 2294-76-0 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 2,2,9 and 4 respectively; the second part has 2 digits, 7 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 2294-76:
(6*2)+(5*2)+(4*9)+(3*4)+(2*7)+(1*6)=90
90 % 10 = 0
So 2294-76-0 is a valid CAS Registry Number.
InChI:InChI=1/C10H15N/c1-2-3-4-7-10-8-5-6-9-11-10/h5-6,8-9H,2-4,7H2,1H3

2294-76-0 Well-known Company Product Price

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  • (Code)Product description
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  • Alfa Aesar

  • (B22125)  2-n-Pentylpyridine, 98%   

  • 2294-76-0

  • 5g

  • 656.0CNY

  • Detail
  • Alfa Aesar

  • (B22125)  2-n-Pentylpyridine, 98%   

  • 2294-76-0

  • 25g

  • 1574.0CNY

  • Detail

2294-76-0SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 11, 2017

Revision Date: Aug 11, 2017

1.Identification

1.1 GHS Product identifier

Product name 2-Pentylpyridine

1.2 Other means of identification

Product number -
Other names 1-(2-pyridyl)pentane

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:2294-76-0 SDS

2294-76-0Relevant articles and documents

Formation of 2-Pentylpyridine from the Thermal Interaction of Amino Acids and 2,4-Decadienal

Kim, Young-Suk,Hartman, Thomas G.,Ho, Chi-Tang

, p. 3906 - 3908 (1996)

To study the mechanism of 2-pentylpyridine formation in model systems, 2,4-decadienal was reacted with five amino acids (glycine, aspartic acid, asparagine, glutamic acid, and glutamine) at 180°C for 1 h (pH 7.5). In addition to 2-pentylpyridine, 3-pentylpyridine was also tentatively identified from the thermal reactions. The relative yields of alkylpyridine formation from the reactions were asparagine > glutamine > aspartic acid > glutamic acid > glycine. When amide-15N-labeled glutamine and asparagine were heated with 2,4-decadienal, the relative contribution of amide nitrogens to the formation of alkylpyridine was determined. Approximately half of nitrogen atoms in 2-pentylpyridine formed were contributed by the amide nitrogens of asparagine, whereas almost all of them came from the amide nitrogens in glutamine. The results above may indicate that both free ammonia and α-amino groups bound in amino acids can contribute to the formation of alkylpyridines, but free ammonia does so more effectively.

Remarkably Efficient Iridium Catalysts for Directed C(sp2)-H and C(sp3)-H Borylation of Diverse Classes of Substrates

Chattopadhyay, Buddhadeb,Hassan, Mirja Md Mahamudul,Hoque, Md Emdadul

supporting information, p. 5022 - 5037 (2021/05/04)

Here we describe the discovery of a new class of C-H borylation catalysts and their use for regioselective C-H borylation of aromatic, heteroaromatic, and aliphatic systems. The new catalysts have Ir-C(thienyl) or Ir-C(furyl) anionic ligands instead of the diamine-type neutral chelating ligands used in the standard C-H borylation conditions. It is reported that the employment of these newly discovered catalysts show excellent reactivity and ortho-selectivity for diverse classes of aromatic substrates with high isolated yields. Moreover, the catalysts proved to be efficient for a wide number of aliphatic substrates for selective C(sp3)-H bond borylations. Heterocyclic molecules are selectively borylated using the inherently elevated reactivity of the C-H bonds. A number of late-stage C-H functionalization have been described using the same catalysts. Furthermore, we show that one of the catalysts could be used even in open air for the C(sp2)-H and C(sp3)-H borylations enabling the method more general. Preliminary mechanistic studies suggest that the active catalytic intermediate is the Ir(bis)boryl complex, and the attached ligand acts as bidentate ligand. Collectively, this study underlines the discovery of new class of C-H borylation catalysts that should find wide application in the context of C-H functionalization chemistry.

Monoamine Oxidase (MAO-N) Whole Cell Biocatalyzed Aromatization of 1,2,5,6-Tetrahydropyridines into Pyridines

Toscani, Anita,Risi, Caterina,Black, Gary W.,Brown, Nicola L.,Shaaban, Ali,Turner, Nicholas J.,Castagnolo, Daniele

, p. 8781 - 8787 (2018/09/06)

A sustainable MAO-N biocatalyzed process for the synthesis of pyridines from aliphatic tetrahydropyridines (THP) has been developed. Pyridine compounds were synthesized under mild reaction conditions and with high conversion, exploiting MAO-N whole cells as aromatizing biocatalysts. The kinetic profile of the whole cell biocatalytic transformation was finally investigated via in situ 19F NMR.

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