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cortex pyridine
General Material Information
| Preferred name | cortex pyridine |
| Trivial Name | 2-(3-Phenylpropyl)pyridine |
| Short Description | 2-(3-phenylpropyl)pyridine |
| Formula | C14 H15 N |
| CAS Number | 2110-18-1 |
| FEMA Number | 3751 |
| Flavis Number | 14.072 |
| ECHA Number | 218-300-7 |
| FDA UNII | 9F0BFM744F |
| Nikkaji Number | J298.703A |
| MDL | MFCD00191237 |
| COE Number | 14072 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1321 2-(3-phenylpropyl)pyridine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 2110-18-1 ; 2-(3-PHENYLPROPYL)PYRIDINE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
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): | HMDB36173 |
| FooDB: | FDB015027 |
| Export Tariff Code: | 2936.24.0000 |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 197.2805480957 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.421 to 8.471 |
| Refractive Index | 1.558 to 1.563 @ 20 °C |
| Boiling Point | 142 to 143°C @ 1 mm Hg |
| Vapor Pressure | 0.000514 mmHg @ 25 °C |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 3.59 |
| Solubility | |
| alcohol | Yes |
| water, 318.5 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Green | |
| fresh, green, weedy, cortex, nasturtium, metallic, pepper bell pepper, vegetable, earthy | |
| Odor strength | very high , recommend smelling in a 0.10 % solution or less |
| Substantivity | 400 hour(s) at 10.00 % in dipropylene glycol |
| Luebke, William tgsc, (1989) | At 0.10 % in dipropylene glycol. fresh green weedy cortex nasturtium metallic |
| Mosciano, Gerard P&F 19, No. 4, 45, (1994) | Fresh green pepper-like with a vegetative and earthy nuance |
| Flavor Type: Green | |
| green, vegetable, spicy, peppery, savory, metallic | |
| Mosciano, Gerard P&F 19, No. 4, 45, (1994) | At 1.00 ppm. Green, vegetative, green and jalapeno pepper-like with some savory metallic nuances |
| Used in vegetable and savoury flavours, for snack foods and seasonings, up to 2ppm. | Green, vegetatiable, jalapeno pepper savory metallic |
Potential Uses
| Applications | |
| Odor purposes | Agrumen aldehyde, Aldehydic, Crabapple, Asafoetida, Bark, Boxwood, Boxwood berry, Celery, Christmas, Cilantro, Clematis, Cortex, Daffodil, Evergreen, Fern, Fig, Fir balsam, Fir needle oil replacer, Foliage, Forest, Fresh outdoors, Galbanum, Green, Green grass, Herbal, Hyacinth, Hydrangea, Ivy, Jonquil, Narcissus, Ocean sea, Pansy, Pepper tree berry, Privet, Privet blossom, Rhubarb, Wormwood oil replacer |
| Flavoring purposes | Asafoetida, Asparagus, Cilantro, Horseradish, Nut, Pea green pea, Pepper bell pepper, Pepper bell pepper, Pepper tree berry, Radish, Savory, Vegetable, Wasabi |
| Other purposes | Blossom tropical blossom, Fantasy blends, Liverwort, Stem, Vine, Watercress nasturtium, Weedy |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. | |
| 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 cortex pyridine usage levels up to: | |||
| 0.0700 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.80 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.70 (μg/capita/day) | ||
| Structure Class: | III | ||
| 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: 14 | |||
| Click here to view publication 14 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 2.00000 | |
| beverages(nonalcoholic): | - | 1.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 2.00000 | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 2.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.30000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | 1.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | 2.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 1.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | 1.00000 | |
| reconstituted vegetables: | - | 1.00000 | |
| seasonings / flavors: | - | 2.00000 | |
| snack foods: | - | 2.00000 | |
| soft candy: | - | - | |
| soups: | - | 1.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| 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): | - | - | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | - | - | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | - | - | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - | |
| Bakery wares (07.0): | - | - | |
| Meat and meat products, including poultry and game (08.0): | - | - | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | - | - | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | - | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - | |
| Ready-to-eat savouries (15.0): | - | - | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - | |
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): |
| 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 Substance Registry Services (TSCA):2110-18-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :459494 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 2-(3-cyclohexylpropyl)pyridine |
| Chemidplus:0002110181 |