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


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CAS Number: 108-47-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-586-8
Nikkaji Web:J5.077F
Beilstein Number:0001506
XlogP3-AA:1.60 (est)
Molecular Weight:107.15573000
Formula:C7 H9 N
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavoring agents and cosmetic fragrance 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
JECFA Food Flavoring:2151 2,4-dimethylpyridine
DG SANTE Food Flavourings:14.104 2,4-dimethylpyridine
FEMA Number:4389 2,4-dimethylpyridine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):108-47-4 ; 2,4-DIMETHYLPYRIDINE
FDA Regulation:
Subpart B--Substances for Use as Basic Components of Single and Repeated Use Food Contact Surfaces
Sec. 177.1520 Olefin polymers.
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.92900 to 0.93500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.730 to 7.780
Specific Gravity:0.92900 to 0.93500 @ 20.00 °C.
Pounds per Gallon - est.: 7.739 to 7.789
Refractive Index:1.49600 to 1.50200 @ 20.00 °C.
Melting Point: -60.00 to -57.00 °C. @ 760.00 mm Hg
Boiling Point: 156.00 to 158.00 °C. @ 760.00 mm Hg
Vapor Pressure:3.559000 mmHg @ 25.00 °C. (est)
Flash Point: 99.00 °F. TCC ( 37.22 °C. )
logP (o/w): 1.646 (est)
Soluble in:
 water, 5.298e+004 mg/L @ 25 °C (est)
 water, 3.50E+05 mg/L @ 25 °C (exp)
Organoleptic Properties:
Odor Type: smoky
smoky phenolic
Odor Description:at 0.01 % in dipropylene glycol. smoky phenolic
Flavor Type: green
Taste Description: green
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
BOC Sciences
For experimental / research use only.
2,4-Lutidine 96%
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
Shiva Chemicals and Pharmaceuticals
Sigma-Aldrich: Aldrich
For experimental / research use only.
2,4-Lutidine 99%
For experimental / research use only.
2,4-Lutidine >95.0%(GC)
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 10 - Flammable.
R 23/24/25 - Toxic by inhalation, in contact with skin and if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 01/02 - Keep locked up and out of the reach of children.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
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.
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 200 mg/kg
National Technical Information Service. Vol. PB85-143766

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavoring agents and cosmetic fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,4-lutidine usage levels up to:
  0.0100 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.024 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 400 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 0.100000.30000
beverages(nonalcoholic): 0.100000.30000
beverages(alcoholic): 0.100000.30000
breakfast cereal: 0.500001.00000
cheese: 0.500001.00000
chewing gum: 0.100000.30000
condiments / relishes: 10.0000040.00000
confectionery froastings: 3.0000010.00000
egg products: 0.100000.30000
fats / oils: 20.0000040.00000
fish products: 0.100000.30000
frozen dairy: 0.100000.30000
fruit ices: 0.100000.30000
gelatins / puddings: 0.100000.30000
granulated sugar: 0.100000.30000
gravies: 3.0000010.00000
hard candy: 0.100000.30000
imitation dairy: 0.500001.00000
instant coffee / tea: 5.0000010.00000
jams / jellies: 0.100000.30000
meat products: 30.0000040.00000
milk products: 0.100000.30000
nut products: 5.0000010.00000
other grains: 5.0000010.00000
poultry: 20.0000040.00000
processed fruits: 0.100000.30000
processed vegetables: 1.000003.00000
reconstituted vegetables: 1.000003.00000
seasonings / flavors: 0.100000.30000
snack foods: 1.000003.00000
soft candy: 0.100000.30000
soups: 20.0000040.00000
sugar substitutes: 0.100000.30000
sweet sauces: 0.100000.30000
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
Chewing gum (05.3): --
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
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):108-47-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7936
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
RTECS:OK9400000 for cas# 108-47-4
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:108-47-4
Pubchem (cid):7936
Pubchem (sid):134970520
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (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
FDA Indirect Additives used in Food Contact Substances:View
HMDB (The Human Metabolome Database):HMDB32244
Export Tariff Code:2933.39.1000
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 chicken - trace amount
Search PMC Picture
 pork - up to 0.00005 mg/kg
Search PMC Picture
 shrimp - 0.002 mg/kg
Search PMC Picture
2,4-dimethyl pyridine
alpha,gamma-dimethyl pyridine
 pyridine, 2,4-dimethyl-


US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Extraction of pyridine derivatives from human urine using electromembrane extraction coupled to dispersive liquid-liquid microextraction followed by gas chromatography determination.
US Patents:Flavoring agent
PubMed:The cell death pathway induced by metal halide complexes of pyridine and derivative ligands in hepatocellular carcinoma cells - necrosis or apoptosis?
PubMed:A structure-activity study of Ni-catalyzed alkyl-alkyl Kumada coupling. Improved catalysts for coupling of secondary alkyl halides.
PubMed:Using a Buffer Gas Modifier to Change Separation Selectivity in Ion Mobility Spectrometry.
PubMed:Structural correlations for (1)H, (13)C and (15)N NMR coordination shifts in Au(III), Pd(II) and Pt(II) chloride complexes with lutidines and collidine.
PubMed:Chemical standards in ion mobility spectrometry.
PubMed:Nitric oxide oxidatively nitrosylates Ni(I) and Cu(I) C-organonitroso adducts.
PubMed:Factors dictating the nuclearity/aggregation and acetate coordination modes of lutidine-coordinated zinc(II) acetate complexes.
PubMed:Theoretical studies on the molecular structure and vibrational spectra of some dimethyl substituted pyridine derivatives.
PubMed:A terminal Ni(III)-imide with diverse reactivity pathways.
PubMed:Cu(I) beta-diketiminates for alkene aziridination: reversible Cu-arene binding and catalytic nitrene transfer from PhI=NTs.
PubMed:Structure and dynamics of neutral beta-H agostic nickel alkyls: a combined experimental and theoretical study.
PubMed:A mechanistic investigation of the polymerization of ethylene catalyzed by neutral Ni(II) complexes derived from bulky anilinotropone ligands.
PubMed:[Study on adductive reaction of Ni[(C4H9O)2PS2]2 with nitrogen base by spectrographic method].
PubMed:Weak hydrogen bonding as a basis for concentration-dependent guest selectivity by a cyclophane host.
PubMed:Synthesis and anti-inflammatory activity of polyazaheterocyclic derivatives of 6-amino-2,4-lutidine and their precursors.
PubMed:Prediction of reduced ion mobility constants of organic compounds from molecular structure.
PubMed:Use of borinium ions as probes of steric effects in gas-phase ion-molecule complexes.
PubMed:Synthesis and antitumor activity of amino derivatives of pyridine-2-carboxaldehyde thiosemicarbazone.
PubMed:[Plasmids for biodegradation of 2,6-dimethylpyridine, 2,4-dimethylpyridine, and pyridine in strains of Arthrobacter].
PubMed:Comparison of the effects of 3-ethoxycarbonyl-1,4-dihydro-2,4-dimethylpyridine and 3,5-diethoxycarbonyl-1,4-dihydro-2,4,6-trimethylpyridine on ferrochelatase activity and heme biosynthesis in chick embryo liver cells in culture.
PubMed:Microbial decomposition of 2-ethylpyridine, 2,4-lutidine & 2,4,6-collidine.
PubMed:Reaction of 2, 4-lutidine 1-oxide and 2, 4-dimethylquinoline 1-oxide with acetic anhydride.
Used as a food additive [EAFUS]
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