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5-ethyl-2-methyl pyridine
5-ethyl-2-methylpyridine

Sponsors

Name:5-ethyl-2-methylpyridine
CAS Number: 104-90-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-250-0
FDA UNII:WG205CGK3Y
Nikkaji Web:J5.037G
Beilstein Number:0109269
MDL:MFCD00006344
CoE Number:11385
XlogP3-AA:2.00 (est)
Molecular Weight:121.18267000
Formula:C8 H11 N
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1318 5-ethyl-2-methylpyridine
FLAVIS Number:14.066 (Old)
DG SANTE Food Flavourings:14.066 5-ethyl-2-methylpyridine
FEMA Number:3546 5-ethyl-2-methylpyridine
FDA Mainterm: 5-ETHYL-2-METHYLPYRIDINE
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.91700 to 0.92300 @ 25.00 °C.
Pounds per Gallon - (est).: 7.630 to 7.680
Refractive Index:1.49500 to 1.50200 @ 20.00 °C.
Boiling Point: 172.00 to 175.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.430000 mm/Hg @ 25.00 °C.
Vapor Density:4.2 ( Air = 1 )
Flash Point: 151.00 °F. TCC ( 66.11 °C. )
logP (o/w): 2.178 (est)
Soluble in:
 alcohol
 water, 12000 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
nutty potato raw potato roasted earthy
Odor Description:at 0.10 % in propylene glycol. nutty strong raw potato roasted earthy
Flavor Type: winey
">winey buttery acidic cereal sulfurous solvent
Taste Description: winey buttery acidic cereal sulfurous solvent
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
5-Ethyl-2-methylpyridine
EMD Millipore
For experimental / research use only.
5-Ethyl-2-methylpyridine
Parchem
5-ethyl-2-methyl pyridine
Penta International
5-ETHYL-2-METHYL PYRIDINE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
5-Ethyl-2-methylpyridine
Sigma-Aldrich
5-Ethyl-2-methylpyridine, ≥96%
Certified Food Grade Products
Synerzine
5-Ethyl-2-Methylpyridine
TCI AMERICA
For experimental / research use only.
5-Ethyl-2-methylpyridine >95.0%(GC)
Treatt
5-Ethyl-2-methylpyridine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/22 - Harmful by inhalation and if swallowed.
R 52/53 - Harmful to qauatic organisms, may cause long-term adverse effects in the aquatic environment.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 1540 mg/kg
(Smyth et al., 1951a)

oral-rat LD50 368 mg/kg
(Izmerov et al., 1982)

oral-mouse LD50 282 mg/kg
(Izmerov et al., 1982)

oral-mouse LD50 282 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 83, 1982.

oral-rat LD50 1300 uL/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
National Technical Information Service. Vol. OTS0571695

Dermal Toxicity:
skin-rabbit LD50 566 ul/kg
LIVER: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: ACUTE PULMONARY EDEMA
National Technical Information Service. Vol. OTS0571695

subcutaneous-rat LD50 826 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 83, 1982.

subcutaneous-mouse LD50 294 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 83, 1982.

skin-guinea pig LD50 2500 mg/kg
"Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 846, 1986.

Inhalation Toxicity:
inhalation-rat LC50 540 ppm/4H
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: ATAXIA
National Technical Information Service. Vol. OTS0571695

 
Safety in Use Information:
Category: flavoring agents
Recommendation for 5-ethyl-2-methyl pyridine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.04 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
 average usual ppmaverage maximum ppm
baked goods: -1.50000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -1.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: -0.05000
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: -1.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.50000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 24 (FGE.24): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 Flavouring Group Evaluation 24, Revision 1 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 77 (FGE77) [1] - Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev1 (2008)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
View page or View pdf
Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):104-90-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7728
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2300
WGK Germany:1
5-ethyl-2-methylpyridine
Chemidplus:0000104905
EPA/NOAA CAMEO:hazardous materials
RTECS:TJ6825000 for cas# 104-90-5
 
References:
 5-ethyl-2-methylpyridine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:104-90-5
Pubchem (cid):7728
Pubchem (sid):134970832
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29729
FooDB:FDB000925
Export Tariff Code:2933.39.9100
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Formulations/Preparations:
•grade: technical •grades or purity: 99.9%
 
Potential Blenders and core components note
For Odor
coumarinic
tonka bean resinoid
FR
floral
boronia butenal
FR
herbal
saffron pyranone
FR
nutty
maraniol
CS
tobacco
veltonal (Bedoukian)
FR
tonka
tonka bean absolute
FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
3-(2-
furyl) acrolein
FL
green pea pyrazine
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
peanut dithiazine
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bitter
2-
acetyl-5-methyl pyrrole
FL
bready
2-
propionyl thiazole
FL
burnt
2-
methyl quinoxaline
FL
coffee
difurfuryl ether
FL
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl-2-thiazoline
FL
fatty
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
2,4-
hexadien-1-ol
FL
green
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
propylene glycol acetone ketal
FL
2-
vinyl pyrazine
FL
2-
vinyl pyrazine
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,4-
dimethyl-5-vinyl thiazole
FL
1-
ethyl-2-acetyl pyrrole
FL
2-
ethyl-6-methyl pyrazine
FL
nutty thiazole
FL
peanut oxazole
FL
popcorn
2-
propionyl-2-thiazoline
FL
sulfurous
potato butanone
FL
vegetable
potato butyraldehyde
FL
 
Potential Uses:
 earth humus
FLmushroom
FLnut
FLpotato
 
Occurrence (nature, food, other):note
 bean red bean
Search PMC Picture
 cheese
Search PMC Picture
 chicken fried chicken
Search PMC Picture
 egg
Search PMC Picture
 lamb fat
Search PMC Picture
 peppermint leaf
Search Trop Picture
 tea leaf
Search Trop Picture
 
Synonyms:
2,5-aldehydine
5-ethyl-2-methyl-pyridin
5-ethyl-2-methylpyridine
5-ethyl-2-picoline
3-ethyl-6-methyl pyridine
3-ethyl-6-methylpyridine
5-ethyl-alpha-picoline
6-methyl-3-ethyl pyridine
6-methyl-3-ethylpyridine
2-methyl-5-ethyl pyridine
2-methyl-5-ethylpyridine
2-picoline, 5-ethyl-
 pyridine, 5-ethyl-2-methyl-
 
 
Notes:
Present in dry red beans, cocoa, tea and whisky. Flavouring agent
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