Cold-pressed Florida (Valencia) orange oil contains a series of bases, the main one of which is 3-hexylpyridine at ca. 20 ppb. Smaller amounts of 3-heptyl-, 3-octyl-, and 5-hexyl-2-methylpyridine are also present, as are 3-(4-methylpentyl)- and 3-(4-methylhexyl)pyridine. There are traces of other, more generally known, pyridines. 3-Hexyl-, 3-heptyl-, and 3-octylpyridine and 5-hexyl-2-methylpyridine were also detected in Brazilian (Pera) orange oil. The flavor threshold concentration of 3-hexylpyridine in water is 0.28 ppb.