描述
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.
InChI标识符
InChI=1S/C10H15N/c1-2-3-4-7-10-8-5-6-9-11-10/h5-6,8-9H,2-4,7H2,1H3