Compound Summary

General Compound Information

2-pentylpyridine

Description
Maillard production formed by thermal interaction of KCX33-O and aminoacids. A major contributor to the unpalatable taste of soy flour and protein isolates. The major odour active basic compound in roast lamb fatand is) also present in aroma of grilled/fried chicken, pork and beef, roasted sesame seeds, roasted peanuts roasted filbert, ambrette seed oil, bell pepper and coriander oil. Flavouring ingredient. 2-Pentylpyridine is found in many foods, some of which are animal foods, red bell pepper, pepper (c. annuum), and yellow bell pepper.
Synonyms
2-PENTYLPYRIDINE;  2294-76-0;  2-Amylpyridine;  Pyridine, 2-pentyl-;  2-n-Pentylpyridine;
FlavorDB ID
2969
PUBCHEM ID
Molecular Weight
149.23
Molecular Formula
C10H15N
Openeye Can Smiles
CCCCCC1=CC=CC=N1
IUPAC Inchikey
HSDXVAOHEOSTFZ-UHFFFAOYSA-N
Compound Classification
  • ClassyFire Ontology
Compound Quality
CATEGORY QUALITY THRESHOLD OCCURENCE REFERENCE
smell 1.340e-6 µmol/L sesame details
Compound Toxicity and Food Additive Safety (OFAS)
Toxicity Summary
Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database
Food Additive Safety (OFAS)
2-PENTYLPYRIDINE is used for FLAVORING AGENT OR ADJUVANT. More food additive safty information please view GRAS report.
EFSA's chemical Hazards Database : OpenFoodTox
This compound is found in OpenFoodTox with the name: 2-Pentylpyridine
Receptors
Receptor information of this compound is not available!
Consensus Spectra
Spectrum Type Spectrum View Description Polarity
Experimental GCMS view GCMS positive