Preferred name | 2,6-lutidine |
Trivial Name | 2,6-Lutidine |
Short Description | 2,6-dimethylpyridine |
Formula | C7 H9 N |
CAS Number | 108-48-5 |
FEMA Number | 3540 |
Flavis Number | 14.065 |
ECHA Number | 203-587-3 |
FDA UNII | 15FQ5D0T3P |
Nikkaji Number | J5.078D |
Beilstein Number | 0105690 |
MDL | MFCD00006345 |
COE Number | 11381 |
Bio Activity Summary | External link |
NMR Predictor | External link |
JECFA Food Flavoring | 1317 2,6-dimethylpyridine |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 108-48-5 ; 2,6-DIMETHYLPYRIDINE |
Synonyms |
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Perfumer & Flavorists | Start search |
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NCBI | Start search |
2,6-dimethylpyridine | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 108-48-5 |
Pubchem (cid): | 7937 |
Pubchem (sid): | 134970521 |
(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 |
CHEBI: | View |
CHEMBL: | View |
HMDB (The Human Metabolome Database): | HMDB32972 |
FooDB: | FDB010959 |
Export Tariff Code: | 2933.39.1000 |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
Wikipedia: | View |
Formulations/Preparations: 99% grade, 98% min. purity grade |
Material listed in food chemical codex | No |
Molecular weight | 107.15573120117 |
Specific gravity | @ 25 °C |
Pounds per Gallon | 7.63 to 7.68 |
Refractive Index | 1.495 to 1.501 @ 20 °C |
Boiling Point | 143 to 145°C @ 760 mm Hg |
Vapor Pressure | 6.524 mmHg @ 25 °C |
Flash Point TCC Value | 33.33 °C TCC |
logP (o/w) | 1.68 |
Solubility | |
alcohol | Yes |
water, 300000 mg/L @ 34C (exp) | Yes |
water | No |
Odor Type: Nutty | |
nutty, ammoniacal, woody, bready, cocoa, oily, fishy, vegetable | |
Substantivity | 4 Hour(s) |
General comment | At 1.00 % in dipropylene glycol. nutty amine woody bready cocoa oily |
Mosciano, Gerard P&F 15, No. 2, 69, (1990) | Nutty, amine, woody, bready and vegetable-like |
Flavor Type: Nutty | |
nutty, coffee, cocoa, musty, bready, meaty | |
Mosciano, Gerard P&F 15, No. 2, 69, (1990) | At 20.00 ppm. Nutty, coffee, cocoa, musty, bready and meaty |
(data available) |
Applications | |
Odor purposes | Tobacco |
Flavoring purposes | Bread , Chocolate cocoa , Coffee , Maple , Nut , Vegetable , Yeast |
Preferred SDS: View | |
European information : | |
Most important hazard(s): | |
Xn - Harmful. | |
R 10 - Flammable. R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. 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 36/39 - Wear suitable clothing and eye/face protection. | |
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 400 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 845, 1986. | |
Dermal Toxicity: | |
skin-guinea pig LD50 2500 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 845, 1986. | |
Inhalation Toxicity: | |
inhalation-rat LCLo 7500 ppm/1H "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 845, 1986. |
Category: | |||
flavor and 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 2,6-lutidine usage levels up to: | |||
0.2000 % in the fragrance concentrate. | |||
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.26 (μg/capita/day) | ||
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.007 (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: | - | 10.00000 | |
beverages(nonalcoholic): | - | - | |
beverages(alcoholic): | - | - | |
breakfast cereal: | - | - | |
cheese: | - | - | |
chewing gum: | - | - | |
condiments / relishes: | - | - | |
confectionery froastings: | - | 3.00000 | |
egg products: | - | - | |
fats / oils: | - | - | |
fish products: | - | - | |
frozen dairy: | - | - | |
fruit ices: | - | - | |
gelatins / puddings: | - | 3.00000 | |
granulated sugar: | - | - | |
gravies: | - | 5.00000 | |
hard candy: | - | - | |
imitation dairy: | - | - | |
instant coffee / tea: | - | 0.15000 | |
jams / jellies: | - | - | |
meat products: | - | 5.00000 | |
milk products: | - | - | |
nut products: | - | 5.00000 | |
other grains: | - | - | |
poultry: | - | - | |
processed fruits: | - | - | |
processed vegetables: | - | - | |
reconstituted vegetables: | - | - | |
seasonings / flavors: | - | - | |
snack foods: | - | 10.00000 | |
soft candy: | - | - | |
soups: | - | 5.00000 | |
sugar substitutes: | - | - | |
sweet sauces: | - | - |
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 |
Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species 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 Substance Registry Services (TSCA):108-48-5 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :7937 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 1993 |
WGK Germany:3 |
2,6-dimethylpyridine |
Chemidplus:0000108485 |
EPA/NOAA CAMEO:hazardous materials |
RTECS:OK9700000 for cas# 108-48-5 |