| Identification | More | [Name]
2-Pyridinemethanethiol | [CAS]
2044-73-7 | [Synonyms]
2-MERCAPTOMETHYL PYRIDINE
2-PYRIDINE METHANETHIOL
FEMA 3232
FEMA NUMBER 3232
PYRIDINE-2-METHANETHIOL
2-pyridylmethylmercaptan
pyridine-2-thiocarbinol
2-PYRIDINE METHANETHIOL 10% IN ETHANOL
2-PYRIDINE METHANETHIOL PURE
2-Pyridinylmethanethiol | [EINECS(EC#)]
218-061-9 | [Molecular Formula]
C6H7NS | [MDL Number]
MFCD00051592 | [Molecular Weight]
125.19 | [MOL File]
2044-73-7.mol |
| Chemical Properties | Back Directory | [Boiling point ]
234°C (estimate) | [density ]
1.136 (estimate) | [FEMA ]
3232 | [refractive index ]
1.4606 (estimate) | [storage temp. ]
under inert gas (nitrogen or Argon) at 2-8°C | [pka]
8.93±0.10(Predicted) | [Appearance]
Colorless to light yellow Liquid | [Odor]
at 0.10 % in propylene glycol. roasted meaty beef sulfurous | [Odor Type]
roasted | [JECFA Number]
1308 | [LogP]
1.25 | [CAS DataBase Reference]
2044-73-7(CAS DataBase Reference) | [EPA Substance Registry System]
2-Pyridinemethanethiol (2044-73-7) |
| Hazard Information | Back Directory | [Preparation]
By hydrolysis of 2-pyridylmethyl-tert-butyl sulfide with sulfuric acid in aqueous solution; from 2-pyridylmethyl chloride | [Taste threshold values]
Taste characteristics at 2.5 ppm: meaty, roasted, savory, fatty, beef and popcorn. |
|
|