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Category:flavoring agents and cosmetic fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.92900 to 0.93500 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.730 to 7.780
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| Specific Gravity: | 0.92900 to 0.93500 @ 20.00 °C.
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| Pounds per Gallon - est.: | 7.739 to 7.789
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| Refractive Index: | 1.49600 to 1.50200 @ 20.00 °C.
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| Melting Point: | -60.00 to -57.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 156.00 to 158.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 3.559000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 99.00 °F. TCC ( 37.22 °C. )
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| logP (o/w): | 1.646 (est) |
| Soluble in: |
| | alcohol | | | 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 |
| green |
| Taste Description: green |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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.
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| Hazards identification |
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| 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 | |
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| 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
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | 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.
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| 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 ppm | average maximum ppm |
| baked goods: | 0.10000 | 0.30000 |
| beverages(nonalcoholic): | 0.10000 | 0.30000 |
| beverages(alcoholic): | 0.10000 | 0.30000 |
| breakfast cereal: | 0.50000 | 1.00000 |
| cheese: | 0.50000 | 1.00000 |
| chewing gum: | 0.10000 | 0.30000 |
| condiments / relishes: | 10.00000 | 40.00000 |
| confectionery froastings: | 3.00000 | 10.00000 |
| egg products: | 0.10000 | 0.30000 |
| fats / oils: | 20.00000 | 40.00000 |
| fish products: | 0.10000 | 0.30000 |
| frozen dairy: | 0.10000 | 0.30000 |
| fruit ices: | 0.10000 | 0.30000 |
| gelatins / puddings: | 0.10000 | 0.30000 |
| granulated sugar: | 0.10000 | 0.30000 |
| gravies: | 3.00000 | 10.00000 |
| hard candy: | 0.10000 | 0.30000 |
| imitation dairy: | 0.50000 | 1.00000 |
| instant coffee / tea: | 5.00000 | 10.00000 |
| jams / jellies: | 0.10000 | 0.30000 |
| meat products: | 30.00000 | 40.00000 |
| milk products: | 0.10000 | 0.30000 |
| nut products: | 5.00000 | 10.00000 |
| other grains: | 5.00000 | 10.00000 |
| poultry: | 20.00000 | 40.00000 |
| processed fruits: | 0.10000 | 0.30000 |
| processed vegetables: | 1.00000 | 3.00000 |
| reconstituted vegetables: | 1.00000 | 3.00000 |
| seasonings / flavors: | 0.10000 | 0.30000 |
| snack foods: | 1.00000 | 3.00000 |
| soft candy: | 0.10000 | 0.30000 |
| soups: | 20.00000 | 40.00000 |
| sugar substitutes: | 0.10000 | 0.30000 |
| sweet sauces: | 0.10000 | 0.30000 |
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| 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 0.40000 | 2.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
| Processed fruit (04.1): | 0.40000 | 2.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
| Confectionery (05.0): | 1.00000 | 5.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
| Bakery wares (07.0): | 2.00000 | 10.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.20000 | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.20000 | 1.00000 |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 0.50000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - |
| Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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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
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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
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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
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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
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| 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 |
| WISER:UN 1992 |
| WGK Germany:3 |
| 2,4-dimethylpyridine |
| Chemidplus:0000108474 |
| RTECS:OK9400000 for cas# 108-47-4 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2,4- | dimethyl pyridine | | alpha,gamma- | dimethyl pyridine | | 2,4- | dimethyl-pyridine | | 2,4- | dimethylpyridine | | 2,4- | lutidine | | | pyridine, 2,4-dimethyl- |
Articles:
| 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. |
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3D/inchi