3-acetyl pyridine
 
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IUPAC name :1-pyridin-3-ylethanone
InChI :InChI=1/C7H7NO/c1-6(9)7-3-2-4-8-5-7/h2-5H,1H3
InChIKey :WEGYGNROSJDEIW-UHFFFAOYAV
SMILES :CC(=O)C1=CN=CC=C1
(EINECS) number :206-496-7
cas number :350-03-8
beilstein number :0107751
fema number :3424
coe number :2316
jecfa number :1316
fl. number :14.039
molar refractivity :34.37 ± 0.3 cm3
parachor :286.6 ± 4.0 cm3
index of refraction :1.513 ± 0.02
surface tension :39.6 ± 3.0 dyne/cm
density :1.060 ± 0.06 g/cm3
polarizability :13.62 ± 0.5 10-24cm3
xlogp : 0.60
molecular weight : 121.1365800
formula :C7 H7 N O
BioActivity Analysis :67639
 
 
fda reg :unspecified h. number :2933.39.9050
organoleptics : 
odor type :nutty
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
sweet nutty popcorn
properties : 
appearence :colorless to pale yellow clear liquid
assay : 98.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :1.10000 - 1.11500 @ 25.00 °C.
pounds per gallon - calc. : 9.153 to 9.278
refractive index :1.53000 - 1.54000 @ 20.00 °C.
refractive index :1.53400 @ 20.00 °C.
melting point : 13.00 - 14.00 °C. @ 760.00 mm Hg
boiling point : 220.00 - 230.00 °C. @ 760.00 mm Hg
boiling point : 106.00 °C. @ 12.00 mm Hg
logp : 0.43
safety : 
most important hazard(s) : T - Toxic.
  
Oral Toxicity(LD50) : Oral-Rat    46.00  ul/kg  ATDAEI  1,681,1992
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 302.00  °F.  TCC  ( 150.00 °C. )
  
recommendation for 3-acetyl pyridine usage levels up to :
  0.1000 % in the fragrance concentrate.
  
recommendation for 3-acetyl pyridine usage levels up to :
  3.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :206-496-7
rtecs :OB5425000 for 350-03-8
chemidplus :000350038
epa-srs :350-03-8
dtp/nci :761
  
other : 
 
references : 
jecfa number :1316
fl. number :14.039
pubchem :152805
NIST Chemistry WebBook :1148411078
  
synonyms :
3-acetopyridine
3-acetyl pyridine
beta-acetyl pyridine
 methyl 3-pyridyl ketone
 methyl beta-pyridyl ketone
 methyl pyridyl ketone
1-(3-pyridenyl)ethanone
1-(3-pyridinyl) ethanone
3-pyridyl methyl ketone
soluble in :
 acids
 alcohol
 ethyl ether
 water, 42700 mg/L @ 25C
(odor and/or flavor) blends with :
 acetyl acetaldehyde dimethyl acetal
 acetyl propionyl
2-acetyl pyrazine
3-acetyl pyridine
2-acetyl pyrrole
 acetyl pyrroline
2-acetyl thiazole
2-acetyl-2-thiazoline
5-acetyl-2,3-dihydro-1,4-thiazine
3-acetyl-2,5-dimethyl furan
2-acetyl-3-ethyl pyrazine
2-acetyl-3-methyl pyrazine
2-acetyl-3,5-dimethyl pyrazine
2-acetyl-3,5(or 6)-dimethyl pyrazine
2-acetyl-5-methyl furan
2-acetyl-5-methyl pyrazine
2-acetyl-6-methyl pyrazine
isoamyl nonanoate
alpha-angelica lactone
 bornyl isobutyrate
 boronia butenal
2-isobutyl-3,(5 and 6)-dimethyl pyrazine
 butyrophenone
 chocolate pyrazine A
 cocoa hexenal
3,6-cocoa pyrazine
 coconut absolute
 coffee furanone
 coumane
 cyclohexyl methyl pyrazine
2,5-diethyl thiazole
3,5-diethyl-2-methyl pyrazine
2,5-diethyl-3-methyl pyrazine
2,5-diethyl-4-methyl thiazole
 difurfuryl ether
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
2,5-dihydroxy-1,4-dithiane
 diisoamyl thiomalate
 dimethyl dihydrocyclopentapyrazine
2,3-dimethyl pyrazine
2,6-dimethyl pyridine
2,5-dimethyl thiazole
4,5-dimethyl thiazole
2,5-dimethyl thiophene
4,5-dimethyl-2-ethyl thiazole
2,4-dimethyl-5-vinyl thiazole
 ethyl 2-hydroxy-2-methyl butyrate
 ethyl dimethyl pyrazine
2-ethyl pyrazine
1-ethyl-2-acetyl pyrrole
5-ethyl-2-methyl pyridine
2-ethyl-3-methoxypyrazine
2-ethyl-4-methyl thiazole
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazoline
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
 filbert heptenone
 filbert pyrazine
 furfural
 furfuryl alcohol
 furfuryl octanoate
 furfuryl thioacetate
3-(2-furyl) acrolein
 hazelnut oleoresin
 hazelnut pyrazine
(E,E)-2,4-heptadien-1-ol
gamma-heptalactone
2-heptyl furan
2,4-hexadien-1-ol
3,4-hexane dione
2-hexyl-5 or 6-keto-1,4-dioxane
4-hydroxybenzoic acid
 maltol
 maraniol
 menthofuran
2-methoxy-3-methyl pyrazine
2-methoxypyrazine
2-methyl anisole
para-methyl anisole
2-methyl butyraldehyde
2-methyl pyrazine
2-methyl quinoxaline
5-methyl quinoxaline
4-methyl thiazole
2-methyl thio-3,5 or 6-methyl pyrazine
2-(methyl thio) acetaldehyde
 methyl valerate
3-methyl-2-buten-1-al
2-methyl-3-(methyl thio) pyrazine
2-methyl-3-pentenoic acid
2-methyl-3-propyl pyrazine
2-methyl-3,(5 or 6)-ethoxypyrazine
2-methyl-5-isopropyl pyrazine
(E,E)-2,4-nonadien-1-al
 nonyl isovalerate
 nutty cyclohexenone
 nutty quinoxaline
 nutty thiazole
 peanut dithiazine
 peanut oxazole
 popcorn pyrimidine
2-propionyl pyrrole
2-propionyl thiazole
2-propionyl-2-thiazoline
 propyl benzoate
isopropyl pyrazine
2-propyl pyridine
 saffron pyranone
 sandalwood oil
 shoyu furanone
 shoyu pyrazine
 sulfuryl butyrate
 sulfuryl decanoate
 sulfuryl formate
 sulfuryl hexanoate
 sulfuryl isobutyrate
 sulfuryl octanoate
 sulfuryl propionate
2,3,5,6-tetramethyl pyrazine
 tobacco butenal
 toffee furanone
 tonka bean absolute
 tonka bean resinoid
2,3,5-trimethyl pyrazine
2,4,5-trimethyl thiazole
 valeraldehyde
 valeraldehyde dibutyl acetal
 valeraldehyde propylene glycol acetal
2-vinyl pyrazine
 vinyl sulfurol
 whiskey lactone
(odor and/or flavor) used in :
 bread baked bread
 jasmin
 lily
 nut filbert
 tuberose tubereuse
natural occurrence in :
filbert roasted filbert



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