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    General Material Information
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    PhysChem Properties
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    Organoleptic Properties
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3-ethyl pyridine

Chemical Structure

General Material Information

Preferred name 3-ethyl pyridine
Trivial Name 3-Ethylpyridine
Short Description 3-ethylpyridine
Formula C7 H9 N
CAS Number 536-78-7
FEMA Number 3394
Flavis Number 14.061
ECHA Number 208-647-2
FDA UNII A25I3EZ88V
Nikkaji Number J15.069J
Beilstein Number 0106479
MDL MFCD00006413
COE Number 11386
NMR Predictor External link
JECFA Food Flavoring 1315 3-ethylpyridine
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 536-78-7 ; 3-ETHYLPYRIDINE
Synonyms
  • beta- ethyl pyridine
  • 3-ethyl pyridine 50% in P.G.
  • 3-ethyl pyridine natural
  • 3-ethylpyridine
  • beta- lutidine
  • pyridine, 3-ethyl-
  • 3-Ethylpyridine
  • β-Lutidine
  • β-Ethylpyridine

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

3-ethylpyridine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:536-78-7
Pubchem (cid):10823
Pubchem (sid):134977803
Pherobase:View
Publications by US Patents
3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
Flavoring agent

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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29734
FooDB:FDB000930
Export Tariff Code:2933.39.9990
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 107.15573120117
Specific gravity @ 25 °C
Pounds per Gallon 7.913 to 7.963
Refractive Index 1.499 to 1.505 @ 20 °C
Vapor Pressure 2.53 mmHg @ 25 °C
Flash Point TCC Value 49.44 °C TCC
logP (o/w) 1.66
Solubility
alcohol Yes
water, 8.478e+004 mg/L @ 25 °C (est) Yes
water, 3.70E+05 mg/L @ 196C (exp) Yes
water No

Organoleptic Properties

Odor Type: Tobacco
tobacco, oakmoss, leathery
General comment At 0.10 % in dipropylene glycol. tobacco oakmoss leather
Flavor Type: Caramellic
caramellic, roasted, hazelnut
General comment Caramellic roasted hazelnut

Occurrences

Potential Uses

Applications
Odor purposes Fern, Leather, Moss, Tobacco
Flavoring purposes Dairy, Roasted, Smoke
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
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 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.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

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 3-ethyl pyridine usage levels up to:
0.0100 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 9.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3.00 (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: 7
Click here to view publication 7
average usual ppmaverage maximum ppm
baked goods: -0.06000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.05000
fruit ices: -0.05000
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.05000
hard candy: -0.06000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.05000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.05000
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

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):536-78-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10823
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
3-ethylpyridine
Chemidplus:0000536787