Detail of "5058-19-5"

Reference

Roasted lamb fat: basic volatile components

Roasted lamb fat: basic volatile components. Buttery, Ron G.; Ling, Louisa C.; Teranishi, Roy; Mon, Thomas R. (WRRC, ARS, Berkeley, Calif., USA). J. Agric. 4145-93-1 is the cas registry number. This chemical is also mentioned in this article. Food Chem., 25(6), 1227-9 (English) 1977. CODEN: JAFCAU. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The basic fraction from the steam-volatile oil obtained from roasted lamb fat (the main major contributor to the flavor of roasted lamb) was analyzed by a combination of glass capillary column gas chromatog. and mass spectrometry. Twelve alkylpyridines, 12 alkylpyrazines, and 2 alkylthiazoles were characterized. The major component of the basic fraction was 2-pentylpyridine [2294-76-0]. Other unusual compds. characterized included 5-methyl-2-pentylpyridine [64021-55-2], 5-ethyl-2-pentylpyridine [5328-02-9], 2-butylpyridine [5058-19-5], 2-hexylpyridine [1129-69-7], and 3-pentylpyridine [1802-20-6]. .

Some reactions of 2-phenyl(butyl)-1,2-dihydropyridines with acyl and sulfonyl chlorides

Some reactions of 2-phenyl(butyl)-1,2-dihydropyridines with acyl and sulfonyl chlorides. V. Knaus, E. E.In this study， 5058-19-5 and 110-86-1 are also used.; Marston, R. I.; Meier, I.; Giam, C. S. (Fac. Pharm. Pharm. Sci., Univ. Alberta, Edmonton, Alberta, Can.). Can. J. Pharm. Sci., 11(3), 73-5 (English) 1976. CODEN: CNJPAZ. DOCUMENT TYPE: Journal CA Section: 27 (Heterocyclic Compounds (One Hetero Atom)) Acetylation of 2-phenyl-1,2-dihydropyridines with AcCl gave I (R = Ac), II (R = Ac) and 1,5-diacetyl-2-phenyl-1,2-dihydropyridine. Similarly, benzoylation with BzCl gave I and II (R = Bz). Adamantanecarboxylic chloride gave only I (R = adamantanylcarbonyl). Use of MeSO2Cl gave I (R = MeSO2) and III. 2-Butylpyridines, gave similar results. .