N-Heterocyclic aroma compounds in whiskey was written by Viro, Maija. And the article was included in Foundation for Biotechnical and Industrial Fermentation Research, [Publication] in 1984.COA of Formula: C8H11N This article mentions the following:
Twenty-six N-heterocyclic compounds were detected in 2 brands of Finnish whiskey by gas chromatog. The flavor of pyridine derivatives identified was described as astringent, earthy, buttery, caramel, and bitter. There was a correlation between a reduced concentration of pyridines and an improvement of odor and taste. In the experiment, the researchers used many compounds, for example, 2-Isopropylpyridine (cas: 644-98-4COA of Formula: C8H11N).
2-Isopropylpyridine (cas: 644-98-4) belongs to pyridine derivatives. In contrast to benzene, Pyridine’s electron density is not evenly distributed over the ring, reflecting the negative inductive effect of the nitrogen atom. Pyridine derivatives are also useful as small-molecule α-helix mimetics that inhibit protein-protein interactions, as well as functionally selective GABA ligands.COA of Formula: C8H11N