7137-97-5

Basic information

• Product Name: 2-VALERYLPYRIDINE
• Synonyms: 2-VALERYLPYRIDINE;1-(2-Pyridinyl)-1-pentanone;1-(2-Pyridyl)-1-pentanone;2-Pyridinylbutyl ketone;1-（pyridin-2-yl）pentan-1-one;Butyl 2-pyridyl ketone
• CAS NO: 7137-97-5
• Molecular Formula: C₁₀H₁₃NO
• Molecular Weight: 163.22
• Mol File: 7137-97-5.mol
• Article Data: 3

Chemical Properties

• Boiling Point: 249℃
• Flash Point: 111℃
• Appearance: /
• Density: 0.997
• Vapor Pressure: 0.0239mmHg at 25°C
• Refractive Index: 1.501
• Storage Temp.: Sealed in dry,Room Temperature
• PKA: 3.02±0.10(Predicted)
• CAS DataBase Reference: 2-VALERYLPYRIDINE(CAS DataBase Reference)
• NIST Chemistry Reference: 2-VALERYLPYRIDINE(7137-97-5)
• EPA Substance Registry System: 2-VALERYLPYRIDINE(7137-97-5)

Safety Data

• Hazardous Substances Data: 7137-97-5(Hazardous Substances Data)

Usage

General Description

2-Valerypyridine is a chemical compound with the chemical formula C10H13N. It is a derivative of pyridine, which is a class of organic compounds containing a six-membered ring with five carbon atoms and one nitrogen atom. 2-Valerypyridine is an alkylpyridine, which means it has an alkyl group attached to the pyridine ring. 2-VALERYLPYRIDINE is commonly used in the flavor and fragrance industry, where it is employed as a flavoring agent to add a nutty, roasted, or biscuit-like aroma to food products. It is also found in some tobacco products, where it contributes to the characteristic odor and taste of tobacco smoke. Additionally, 2-Valerypyridine has been studied for its potential pharmaceutical applications, including its use as an anti-inflammatory and antioxidant agent.

InChI:InChI=1/C10H13NO/c1-2-3-7-10(12)9-6-4-5-8-11-9/h4-6,8H,2-3,7H2,1H3

Upstream product

• 109-72-8 n-butyllithium 
• 10354-53-7 N-phenylpicolinamide 
• 694-59-7 pyridine N-oxide 
• 1942-46-7 5-decyne 

Relevant articles and documents

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

To understand the effect of lipid degradation on Maillard formation of meaty flavors, initial reaction intermediates in model systems of glucose–glutathione with hexanal, (E)-2-heptenal, or (E,E)-2,4-decadienal were identified by HPLC–MS and by NMR. Besides Amadori compounds, hemiacetals and thiazolidines via addition of sulfhydryl to carbonyl or to the conjugated olefinic bond were found. Concentrations of all intermediates increased with reaction time while degradation of the intermediates with a glutathione moiety helped formation of thiazolidines with cysteinylglycine. The unsaturated aldehydes (E)-2-heptenal and (E,E)-2,4-decadienal exhibited high reactivity against glucose for glutathione, yielding higher levels of intermediate compounds than from glucose. Heating prepared intermediates reversibly released the original aldehydes, which caused various compounds formed by retro-aldol, oxidation, etc. to react with H2S and NH3. Among them, formation pathways including 3-nonen-2-one, 2-hexanoylfuran, and six dialkylthiophenes (e.g., 2-ethyl-5-(1-methylbutyl)thiophene) were proposed for the first time.

Behaviour of N-pyridylbenzamides versus benzanilides in the ortho-directed lithiation of masked aromatic carboxylic acids

The reaction of N-pyridylbenzamides 1-3 with n-butyllithium or sec-butyllithium has been examined. The perfect selectivity that has been observed until now in the lithiation of anilides, a reaction used for ortho-functionalisation of masked aromatic carboxylic acids, has been broken; our results indicate that the pyridine ring at the position ortho to the directed metallation group is more susceptible to lithiation than the homoaromatic ring itself. This was proved in an intermolecular comparative study of benz-, picolin- and isonicotinanilides 14-16, and N-cumylbenzamide (17). Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2004.