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2-isobutyl pyridine
2-(2-methylpropyl)pyridine

Supplier Sponsors

Name:2-(2-methylpropyl)pyridine
CAS Number: 6304-24-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:228-606-2
FDA UNII:GS3K23H1Q8
Nikkaji Web:J206.885K
MDL:MFCD02262142
CoE Number:11395
XlogP3:2.50 (est)
Molecular Weight:135.20961000
Formula:C9 H13 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:1311 2-(2-methylpropyl)pyridine
FLAVIS Number:14.058 (Old)
DG SANTE Food Flavourings:14.058 2-isobutylpyridine
FEMA Number:3370 2-(2-methylpropyl)pyridine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6304-24-1 ; 2-(2-METHYLPROPYL)PYRIDINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.89400 to 0.90000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.439 to 7.489
Refractive Index:1.48000 to 1.48600 @ 20.00 °C.
Boiling Point: 110.00 to 111.00 °C. @ 55.00 mm Hg
Boiling Point: 181.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:1.109000 mmHg @ 25.00 °C. (est)
Flash Point: 112.00 °F. TCC ( 44.44 °C. )
logP (o/w): 2.591 (est)
Soluble in:
 alcohol
 water, 7813 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: aromatic
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
aromatic pepper bell pepper
Odor Description:at 0.10 % in dipropylene glycol. strong aromatic bell pepper
Flavor Type: green
green pepper bell pepper
Taste Description: bell pepper
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2-ISOBUTYL PYRIDINE
Anhui Haibei
2-isoButyl Pyridine
Odor: Green tomato leaf vine-like
BOC Sciences
For experimental / research use only.
2-isoButylpyridine
Endeavour Specialty Chemicals
2-Isobutylpyridine 98% F&F
Speciality Chemical Product Groups
Jiangyin Healthway
2-isobutyl pyridine
New functional food ingredients
M&U International
2-isoBUTYL PYRIDINE, Kosher
R C Treatt & Co Ltd
2-Isobutylpyridine 0.1% in Triacetin
R C Treatt & Co Ltd
2-Isobutylpyridine
NI, Kosher
Odor: Strong green (bell) pepper note
Flavor: green
Used in savoury flavours, at 0.001-0.01ppm in beverages and soups; and at up to 0.5ppm, in snack foods and sauces.
Robinson Brothers
2-IsoButylpyridine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-isoButylpyridine
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-isoButylpyridine
Sunaux International
2-isoButyl Pyridine
Synerzine
2-(2-Methylpropyl) Pyridine
 
Safety Information:
Preferred SDS: View
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-isobutyl pyridine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (μg/capita/day)
Structure Class: III
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: 6
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.50000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): -1.00000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.02500-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 0.25000-
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.09000-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61385
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-(2-methylpropyl)pyridine
Chemidplus:0006304241
 
References:
 2-(2-methylpropyl)pyridine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6304-24-1
Pubchem (cid):61385
Pubchem (sid):135018604
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB37291
FooDB:FDB016310
Export Tariff Code:2933.39.9050
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
citrus
(E)-2-
tetradecenal
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-tert-
butyl pyrazine
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
2-sec-
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
green
pepper oil
FL/FR
leafy
curry leaf absolute
FL/FR
nutty
shoyu pyrazine
FL/FR
roasted
5-
acetyl-2,3-dimethyl pyrazine
FL/FR
terpenic
para-
cymene
FL/FR
For Flavor
No flavor group found for these
5-
acetyl-2,3-dimethyl pyrazine
FL/FR
2-tert-
butyl pyrazine
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
2-
pentyl pyridine
FL
green
green
acetaldehyde butyl phenethyl acetal
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
(E)-2-
hexenal diethyl acetal
FL
(E,Z)-3,6-
nonadien-1-ol
FL/FR
green
pepper distillates
FL
green
pepper oil
FL/FR
2-(5-iso
propyl-2-methyltetrahydro-2-thiophenyl)ethyl acetate
FL
herbal
curry leaf absolute
FL/FR
musty
shoyu pyrazine
FL/FR
terpenic
para-
cymene
FL/FR
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
green
pepper flavor
FL
waxy
(E)-2-
tetradecenal
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 lamb fat
Search PMC Picture
 
Synonyms:
2-isobutylpyridine
2-isobutylpyridine 0.1% in triacetin
2-(2-methyl propyl) pyridine
2-(2-methylpropyl) pyridine
2-(2-methylpropyl)pyridine
 pyridine, 2-(2-methylpropyl)-
 pyridine, 2-isobutyl-
 
 
Notes:
Flavouring ingredient
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