Extremely pungent, sharp amine odor — reminiscent of rotting fish, sour sweat, and stale tobacco ash. In heavy dilution it lends a peculiar animalic, almost urinous nuance sometimes used in trace amounts to add realism to leather, tobacco, or narcotic floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1217.
Colorless mobile liquid.
Miscible with water, alcohol, propylene glycol, glycerin and most oils.
Pungent, penetrating and diffusive odor, generally described as nauseating, but in extreme dilution warm, burnt, smokey, of very poor tenacity.
The taste of Pyridine at concentrations near 1 ppm is rather sharp, burnt, but when accompanied by the volatile aroma of coffee or chocolate, it is not unpleasant or out of place.
Pyridine is used in chocolate flavors and the concentration is usually about 0.02 to 1 ppm in the finished product.
Mainly by extraction from coal tar with sulfuric acid.