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蒸汽密度
4.2 (vs air)
质量水平
方案
≥96%
折射率
n20/D 1.497 (lit.)
沸点
178 °C (lit.)
密度
0.919 g/mL at 25 °C (lit.)
SMILES字符串
CCc1ccc(C)nc1
InChI
1S/C8H11N/c1-3-8-5-4-7(2)9-6-8/h4-6H,3H2,1-2H3
InChI key
NTSLROIKFLNUIJ-UHFFFAOYSA-N
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一般描述
5-Ethyl-2-methylpyridine is one of the components that contribute to the nutty, roasted aroma in the Parmigiano-Reggiano cheese.
应用
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.
警示用语：
Danger
危险声明
危险分类
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B
储存分类代码
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 1
法规信息
危险化学品
M Qian et al.
Journal of dairy science, 85(6), 1362-1369 (2002-07-31)
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography. Aroma compounds were identified using gas
A Study of the Behavior of Maillard Reaction Products Analyzed by Solid-Phase Microextraction?Gas Chromatography?Mass Selective Detection.
Coleman WM
Journal of Chromatographic Science, 34(5), 213-218 (1996)
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