EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2-hexyl pyridine
pyridine, 2-hexyl-

Supplier Sponsors

Name:2-hexylpyridine
CAS Number: 1129-69-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-454-4
Nikkaji Web:J45.677B
Beilstein Number:0114710
XlogP3:3.40 (est)
Molecular Weight:163.26349000
Formula:C11 H17 N
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
FLAVIS Number:14.117 (Old)
DG SANTE Food Flavourings:14.117 2-hexylpyridine
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.89200 to 0.90200 @ 25.00 °C.
Pounds per Gallon - (est).: 7.422 to 7.506
Refractive Index:1.48000 to 1.49000 @ 20.00 °C.
Boiling Point: 100.00 °C. @ 10.00 mm Hg
Boiling Point: 225.00 to 227.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.112000 mm/Hg @ 25.00 °C. (est)
Flash Point: 164.00 °F. TCC ( 73.33 °C. )
logP (o/w): 3.766 (est)
Soluble in:
 alcohol
 water, 739.4 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
green fatty mutton
Odor Description:at 0.10 % in propylene glycol. green fatty mutton
Flavor Type: green
green vegetable nutty
Taste Description: green vegetable nutty
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
2-Hexylpyridine
Odor Description:strong green note, vegetable-like, nutty
Taste Description:green
Used in vegetable, meat and nut flavours, up to 1ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Endeavour Specialty Chemicals
2-Hexylpyridine 98% F&F
Speciality Chemical Product Groups
Penta International
2-HEXYL PYRIDINE, Kosher
R C Treatt & Co Ltd
2-Hexylpyridine
Odor: strong green note, vegetable-like, nutty
Flavor: green
Used in vegetable, meat and nut flavours, up to 1ppm.
Robinson Brothers
2-Hexylpyridine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Hexylpyridine
Synerzine
2-Hexyl 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:
oral-rat LDLo > 500 mg/kg
National Academy of Sciences, National Research Council, Chemical-Biological Coordination Center, Review. Vol. 5, Pg. 23, 1953.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-hexyl pyridine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 400 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
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): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :70797
National Institute of Allergy and Infectious Diseases:Data
2-hexylpyridine
Chemidplus:0001129697
 
References:
 2-hexylpyridine
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):70797
Pubchem (sid):135026975
 
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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2933.39.9050
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
octanal (aldehyde C-8)
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
balsamic
guaiyl acetate
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
methyl heptenone
FL/FR
2-
tetradecenal
FL/FR
coumarinic
phthalide
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
fatty
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
methyl 2-hexenoate
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
(E)-2-
nonenal
FL/FR
2-
nonenal
FL/FR
2-
octenal
FL/FR
floral
(Z)-
rose oxide
FL/FR
fruity
iso
amyl octanoate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
tropical thiazole
FL/FR
(E)-2-
undecenal
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
cilantro leaf oil
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
heptanal (aldehyde C-7)
FL/FR
(Z)-4-
heptenal
FL/FR
2-
heptyl furan
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-3-
hexenal
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
herbal
3-
butylidene phthalide
FL/FR
3-
octyl acetate
FL/FR
2-
pentyl acetate
FL/FR
musty
cocoa butenal
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
spicy
cumin seed absolute
FL/FR
sulfurous
3-(
methyl thio) hexanol
FL/FR
vegetable
mesityl oxide
FL/FR
waxy
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
propyl decanoate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
(E)-
aconitic acid
FL
9-
decen-2-one
FL
2,3-
epoxyheptanal
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
hexanal butane-2,3-diol acetal
FL
hexyl (E)-2-hexenoate
FL
methyl 2-hexenoate
FL/FR
6-
methyl octanal
FL
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
octenal
FL/FR
propyl decanoate
FL/FR
2-
propyl pyridine
FL
2-
tetradecenal
FL/FR
(±)-3-(
methyl thio) heptanal
FL
aldehydic
aldehydic
octanal (aldehyde C-8)
FL/FR
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
tropical thiazole
FL/FR
celery
3-
butylidene phthalide
FL/FR
citrus
cilantro leaf oil
FL/FR
coumarinic
phthalide
FL/FR
dairy
2-
pentyl acetate
FL/FR
fatty
2,4-
decadienal
FL
(E,E)-2,4-
heptadienal
FL
2-
heptyl furan
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
(Z)-2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
fruity
iso
amyl octanoate
FL/FR
2,4-
hexadien-1-ol
FL
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
cynara scolymus leaf extract
FL
3-
decen-2-one
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
(E,Z)-2,6-
dodecadienal
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
heptanal (aldehyde C-7)
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-3-
hexenal
FL/FR
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
nerol oxide
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
3-
octyl acetate
FL/FR
olive flavor
FL
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
(Z)-
rose oxide
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
propionaldehyde
FL
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
aconitic acid
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
peanut oxazole
FL
2,4,5-
trimethyl thiazole
FL/FR
potato
mesityl oxide
FL/FR
radish
horseradish flavor
FL
spicy
cumin seed absolute
FL/FR
sulfurous
broccoli flavor
FL
vegetable
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E)-2-
undecenal
FL/FR
 
Potential Uses:
FLlamb
 lamb mutton
FLmeat
 
Occurrence (nature, food, other):note
 lamb fat
Search PMC Picture
 mutton heated mutton
Search PMC Picture
 
Synonyms:
2-(N-hexyl) pyridine
2-(N-hexyl)pyridine
2-hexylpyridine
2-N-hexylpyridine
 pyridine, 2-hexyl-
 
 
Notes:
None found
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