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2-Propylpyridin
Pyridine, 2-propyl- · 2PPY · CONYRIN · CONYRINE · CONYRIN(RG) · 2-propyl-pyridin · 1-propylpyridine · 2-PROPYLPYRIDINE
Identifikatoren & physikalische Daten
| CAS No. | 622-39-9 |
|---|---|
| Summenformel | C8H11N |
| Durchschnittliche Molmasse | 121,18 g/mol |
| Monoisotopische Masse | 121,08914935 g/mol |
| SMILES | CCCc1ccccn1 |
| InChIKey | OIALIKXMLIAOSN-UHFFFAOYSA-N |
| PubChem CID | 69320 |
| ChEMBL | CHEMBL21824 |
| ChEBI | CHEBI:179425 |
| EC No. | 210-732-4 |
| DTXSID | DTXSID2060751 |
| Lokaler Name | 2-Propylpyridin |
Chemische & physikalische Eigenschaften
| XLogP | 1,8 |
|---|---|
| Polarare Oberfläche (TPSA) | 12,9 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 1 |
| Frei drehbare Bindungen | 2 |
| Schwere Atome | 9 |
| Formalladung | 0 |
| Komplexität | 71 |
| SpringerMaterials Properties | Boiling point |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 0.907-0.9170,912 g/cm3 |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | slightlySlightly soluble in waterSoluble (in ethanol)Practically insoluble in water |
| Siedepunkt | 169.00 to 171.00 °C. @ 760.00 mm Hg169-171 °C169-171°C |
| Schmelzpunkt | 2 °C1°C |
| Brechungsindex | 1.490-1.496n20/D1.493 |
| Physical Description | LiquidColourless liquidTobacco, nutty aroma |
| FEMA | 4065 | 2-PROPYLPYRIDINE |
| Flammpunkt | 56°C |
| Lagerbedingungen | Inert atmosphere,Room Temperature |
| Aggregatzustand | clear liquid |
| pKa (Säurekonstante) | pK1:6.30(+1) (25°C) |
| Farbe | Colorless to Light yellow |
| Geruch | at 10.00 % in dipropylene glycol. green fatty roasted tobacco nutty |
| Geruchsart | green |
| JECFA Number | 1322 |
| LogP (Verteilungskoeffizient) | 2.25 |
| CAS Datenbank | 622-39-9(CAS DataBase Reference) |
| NIST chemische Informationen | 2-(C3H7)-pyridine(622-39-9) |
| EPA chemische Informationen | 2-Propylpyridine (622-39-9) |
Sicherheit & Vorschriften
| GHS-Einstufung | WarningH226 (100%): Flammable liquid and vapor [Warning Flammable liquids]P210, P233, P240, P241, P242, P243, P261, P264, P264+P265, P271, P280, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P370+P378, P403+P233, P403+P235, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 42 reports by companies from 5 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012) |
| Hazard Classes and Categories | Flam. Liq. 3 (100%) |
| TSCA-Inventar-Status | TSCA listed |
| UN-Transportnummer | 1993 |
| Zollcode | 2933399990 |
| R-Sätze (R) | 36/37/38 |
| Gefahrensymbole | Xi |
| Sicherheitshinweise (S) | 26-36/37/39-36 |
| Gefahrenklasse | 3.2 |
| Verpackungsgruppe | III |
Anwendungen & Verwendung
Occurrence
Reportedly present in beef (boiled, cooked), oat groats (toasted) and oatmeal (cooked).
Verwenden
Traces of 2-Propylpyridine may introduce natural, green-tobacco-like, herbaceous notes in a Fougere or Chypre, particularly in conjunction with Oakmoss, Lavender, Phenylacetates, etc.