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生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
检测方案
≥98%
折射率
n20/D 1.502 (lit.)
bp
163-166 °C (lit.)
密度
0.954 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
tobacco
SMILES字符串
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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一般描述
3-乙基吡啶是雪茄和香烟烟雾中关键的香气成分之一。它也存在于鸡蛋、肉和肉制品中。
生化/生理作用
5ppm 时的味道
其他说明
天然存在：咖啡、熟鸡肉、鲣鱼干、磷虾、茶叶和弗吉尼亚烟草。
警示用语：
Warning
危险分类
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
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 flavour of poultry meat.
Shi H & Ho CT
Flavor of Meat and Meat Products., 52-70 (1994)
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)
G Melkonian et al.
Anatomy and embryology, 208(2), 109-120 (2004-03-31)
Chorioallantoic membranes (CAMs) were used to determine which extracellular matrix molecules play essential roles in growth and vascular development in vivo and whether expression of critical molecules is affected by cigarette smoke exposure. Treatment of CAMs on day 5 of
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