A powerful roasted, nutty aromachemical reminiscent of freshly popped popcorn and toasted cereal, with a fatty, buttery undertone. Diffusive and intensely gourmand, it evokes warm baked goods and toasted grains, with a slight pyridine-like animalic edge in concentration.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 98.
Colorless or pale yellowish liquid.
Sweet and somewhat floral odor, not without a note of animal, amine-like character. Overall less pleasant than many alkyl pyridines, but could find use in lilac, honeysuckle, narcisse and other heavy florals.
Could find use in lilac, honeysuckle, narcisse and other heavy florals.
Produced by Grignard reaction on pyridine with amyl bromide. Various amounts of 2-amyl pyridine may be formed, and the reaction must be controlled to increase the yield of the gamma-isomer.