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

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  Beijing Lys Chemicals Co, LTD.

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  10787 5-Ethyl-2-methylpyridine

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  Penta International Corporation

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  05-54100 5-ETHYL-2-METHYL PYRIDINE

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  Sigma-Aldrich

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  W354600 5-Ethyl-2-methylpyridine, ≥96%
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  Synerzine, Inc.

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  P825 5-Ethyl-2-Methylpyridine

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  TCI AMERICA

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  E0142 5-Ethyl-2-methylpyridine >95.0%(GC)
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  R C Treatt and Co Ltd

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  5-Ethyl-2-methylpyridine

Name: 5-ethyl-2-methylpyridine CAS Number: 104-90-5 3D/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, Edge 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 DG SANTE Food Flavourings: 14.066 5-ethyl-2-methylpyridine FEMA Number: 3546 5-ethyl-2-methylpyridine FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 104-90-5 ; 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 mmHg @ 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 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 sds Parchem 5-ethyl-2-methyl pyridine Penta International 5-ETHYL-2-METHYL PYRIDINE R C Treatt & Co Ltd 5-Ethyl-2-methylpyridine Santa Cruz Biotechnology For experimental / research use only. 5-Ethyl-2-methylpyridine Sigma-Aldrich 5-Ethyl-2-methylpyridine, ≥96% sds Certified Food Grade Products Synerzine 5-Ethyl-2-Methylpyridine TCI AMERICA For experimental / research use only. 5-Ethyl-2-methylpyridine >95.0%(GC) sds   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 Click here to view publication 11   average usual ppm average 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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA GENetic TOXicology: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 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 CHEMBL: View HMDB (The Human Metabolome Database): HMDB29729 FooDB: FDB000925 Export Tariff Code: 2933.39.9100 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 No odor group found for these sulfuryl octanoate FL/FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR valeraldehyde propylene glycol acetal FL/FR balsamic balsamic propyl benzoate FL/FR buttery acetyl propionyl FL/FR 3,4- hexane dione FL/FR camphoreous bornyl isobutyrate FL/FR caramellic ethyl 2-hydroxy-2-methyl butyrate FL/FR chocolate chocolate pyrazine A FL/FR cocoa hexenal FL/FR 2- methoxypyrazine FL/FR cocoa 2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine FL/FR 2- methyl butyraldehyde FL/FR coconut alpha- angelica lactone FL/FR gamma- heptalactone FL/FR coumarinic coumane FL/FR tonka bean resinoid FR earthy 2- ethyl-3-methoxypyrazine FL/FR nutty pyrazine FL/FR fatty coconut absolute FL/FR fermented valeraldehyde FL/FR floral boronia butenal FR para- cresyl laurate FL/FR fruity iso amyl nonanoate FL/FR 3- methyl-2-butenal FL/FR green butyl heptanoate FL/FR green cognac oil FL/FR 2- heptyl furan FL/FR (Z)-3- hexen-1-yl octanoate FL/FR herbal saffron pyranone FR musty 2- acetyl pyrrole FL/FR 3- acetyl-2,5-dimethyl furan FL/FR hazelnut pyrazine FL/FR menthofuran FL/FR naphthyl ortho- methyl anisole FL/FR para- methyl anisole FL/FR nutty 3- acetyl pyridine FL/FR 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-5-methyl furan FL/FR 3,6- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR filbert heptenone FL/FR filbert pyrazine FL/FR 2,6- lutidine FL/FR maraniol CS 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-3-propyl pyrazine FL/FR nutty cyclohexenone FL/FR nutty quinoxaline FL/FR shoyu pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,3,5- trimethyl pyrazine FL/FR vinyl sulfurol FL/FR popcorn 2- acetyl pyrazine FL/FR 2- acetyl thiazole FL/FR spicy 3-(2- furyl) acrolein FL/FR sulfurous furfuryl thioacetate FL/FR tobacco veltonal (Bedoukian) FR tonka tonka bean absolute FR whiskey lactone FL/FR vegetable methional FL/FR For Flavor No flavor group found for these acetyl acetaldehyde dimethyl acetal FL bornyl isobutyrate FL/FR 2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine FL/FR chocolate pyrazine A FL/FR coumane FL/FR 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 ethyl 2-hydroxy-2-methyl butyrate FL/FR 2- ethyl-3-methoxypyrazine FL/FR (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/FR 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 2- methoxypyrazine FL/FR methyl 2-(methyl thio) acetate FL 4-( methyl thio) butanol FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR peanut dithiazine FL 2- propyl pyridine FL para- salicylic acid FL sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR valeraldehyde propylene glycol acetal FL/FR 5- acetyl-2,3-dihydro-1,4-thiazine FL sulfuryl formate FL sulfuryl octanoate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR 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 buttery 3,4- hexane dione FL/FR camphoreous ortho- methyl anisole FL/FR cocoa cocoa hexenal FL/FR coffee difurfuryl ether FL 2- ethyl-4-methyl thiazole FL/FR 2-iso propyl pyrazine FL corn chip 2- acetyl thiazole FL/FR 2- acetyl-2-thiazoline FL creamy alpha- angelica lactone FL/FR earthy 2- methyl-3-propyl pyrazine FL/FR fatty coconut absolute FL/FR 2- heptyl furan FL/FR (E,E)-2,4- nonadienal FL fishy 4,5- dimethyl thiazole FL fruity butyl heptanoate FL/FR 2,4- hexadien-1-ol FL 3- methyl-2-butenal FL/FR propyl benzoate FL/FR fusel green cognac oil FL/FR 2- methyl butyraldehyde FL/FR green 2,5- dimethyl thiophene FL (Z)-3- hexen-1-yl octanoate FL/FR 4- methyl thiazole FL 2- methyl-5-isopropyl pyrazine FL propylene glycol acetone ketal FL 2- vinyl pyrazine FL lactonic gamma- heptalactone FL/FR milky dextro,laevo-3-( methyl thio) butanone FL musty hazelnut pyrazine FL/FR menthofuran FL/FR shoyu pyrazine FL/FR 2,3,5- trimethyl pyrazine FL/FR naphthyl para- methyl anisole FL/FR nutty 3- acetyl pyridine FL/FR 2- acetyl pyrrole FL/FR 3- acetyl-2,5-dimethyl furan FL/FR 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-5-methyl furan FL/FR 3,6- cocoa pyrazine FL/FR 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 2,3- dimethyl pyrazine FL/FR 2,4- dimethyl-5-vinyl thiazole FL 2- ethyl pyrazine FL/FR 1- ethyl-2-acetyl pyrrole FL 2- ethyl-6-methyl pyrazine FL filbert heptenone FL/FR filbert pyrazine FL/FR 2,6- lutidine FL/FR 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nutty cyclohexenone FL/FR nutty pyrazine FL/FR nutty quinoxaline FL/FR nutty thiazole FL peanut oxazole FL 2,3,5,6- tetramethyl pyrazine FL/FR vinyl sulfurol FL/FR popcorn 2- propionyl-2-thiazoline FL roasted 2- acetyl pyrazine FL/FR furfuryl thioacetate FL/FR sulfurous potato butanone FL toasted acetyl propionyl FL/FR tomato methional FL/FR vegetable potato butyraldehyde FL waxy para- cresyl laurate FL/FR winey iso amyl nonanoate FL/FR valeraldehyde FL/FR woody whiskey lactone FL/FR   Potential Uses: FR earth FL mushroom FL nut FL potato   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-   Articles: US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines US Patents:Flavoring agent

Notes: Present in dry red beans, cocoa, tea and whisky. Flavouring agent