We have found
46590
results matching your criteria.
Please wait while we search...
2-hexyl pyridine
2-hexyl pyridine is a pyridine derivative with green fatty and nutty flavor notes, used as a flavoring agent primarily in meat and lamb products.
General Material Description
2-hexyl pyridine is an organic compound classified as a pyridine derivative, with the molecular formula C11H17N. It appears as a chemical substance identified primarily by its position of the hexyl substituent on the pyridine ring at the 2-position. This compound exhibits distinctive green, fatty, and nutty sensory notes, characteristic of its use in flavor formulation. Known synonyms include 2-hexylpyridine, 2-(N-hexyl)pyridine, and pyridine, 2-hexyl-. The compound is registered under several chemical databases such as PubChem (CID 70797). It is predominantly derived synthetically but also occurs naturally in certain food sources like lamb fat and cooked mutton. 2-hexyl pyridine is utilized mainly in flavoring applications to impart green and fatty notes, especially in meat and vegetable flavor profiles.
Occurrence, Applicability & Potential Uses
2-hexyl pyridine naturally occurs in lamb fat and heated mutton, contributing green, fatty, and nutty flavor impressions characteristic of these foodstuffs. Its role as a flavoring agent is recognized in various meat-related and vegetable flavor formulations. Usage concentrations typically range up to 1 ppm in flavor blends. Regulatory evaluation by FEMA (US) includes its designation under FEMA number 4948, where it is considered safe for use within specified levels. The compound enhances the sensory profile of lamb, meat, and vegetable flavors by adding green and fatty notes, which makes it valuable in flavor development and reformulation. Its physicochemical properties support incorporation in various food matrices where such sensory qualities are desired.
Physico-Chemical Properties Summary
2-hexyl pyridine has a molecular weight of approximately 163.26 g/mol and a molecular formula C11H17N. It exhibits a boiling point range near 225 to 227 °C at atmospheric pressure. The compound’s refractive index lies between 1.48 and 1.49 at 20 °C, while its specific gravity ranges from 0.892 to 0.902 at 25 °C. The estimated partition coefficient logP is 3.766, indicating moderate hydrophobicity. Vapor pressure is low at 0.112 mmHg at 25 °C, suggesting limited volatility under ambient conditions. Solubility is reported as soluble in alcohol and partially in water (~739 mg/L at 25 °C estimated), but it is not fully miscible with water. These physical properties facilitate formulation in flavor matrices, typically at low concentrations where its green and fatty aroma notes are perceptible. The flash point is 164 °C, enhancing considerations for safe handling and processing.
FAQ
What is 2-hexyl pyridine and what are its main characteristics?
2-hexyl pyridine is an organic compound from the pyridine family, marked by a hexyl group at the 2-position on the pyridine ring. It is characterized by a green, fatty, and nutty odor profile and mainly serves as a flavoring agent in various food products. The compound is naturally present in lamb fat and heated mutton and is synthesized for use in flavor applications most often related to meat and vegetable flavors.
How is 2-hexyl pyridine used and where does it naturally occur?
This compound is primarily employed as a flavoring ingredient to impart green fatty notes, typically at levels up to 1 ppm in formulations. It naturally occurs in lamb fat and in mutton when heated, contributing to the characteristic aroma of these meats. Its physicochemical properties allow it to be incorporated effectively into various flavor systems including those for meats, vegetables, and nuts.
What regulations govern the use and safety of 2-hexyl pyridine in flavorings?
2-hexyl pyridine is evaluated under flavoring regulatory frameworks such as FEMA (US), where it is registered under FEMA number 4948 and considered acceptable within certain use levels. Safety assessments include references from agencies like the European Food Safety Authority (EFSA) and its use complies with regulations including Commission Regulation (EC) No. 1565/2000 (EU). Recommended usage levels are established to ensure consumer safety, and it is not intended for fragrance use. Toxicological data indicate no significant hazard classification under OSHA standards.
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 |
Literature & References
| 2-hexylpyridine | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 70797 |
| Pubchem (sid): | 135026975 |
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 |
| HMDB (The Human Metabolome Database): | Search |
| Export Tariff Code: | 2933.39.9050 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | 2-hexyl pyridine |
| Trivial Name | 2-Hexylpyridine |
| Short Description | pyridine, 2-hexyl- |
| Formula | C11 H17 N |
| CAS Number | 1129-69-7 |
| FEMA Number | 4948 |
| Flavis Number | 14.117 |
| ECHA Number | 214-454-4 |
| FDA UNII | Search |
| Nikkaji Number | J45.677B |
| Beilstein Number | 0114710 |
| NMR Predictor | External link |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| Synonyms |
|
Suppliers
| Endeavour Specialty Chemicals | Penta International |
| R C Treatt & Co Ltd | Robinson Brothers |
| Santa Cruz Biotechnology | Synerzine |
| Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 163.26348876953 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.422 to 7.506 |
| Refractive Index | 1.48 to 1.49 @ 20 °C |
| Boiling Point | 225 to 227°C @ 760 mm Hg |
| Vapor Pressure | 0.112 mmHg @ 25 °C |
| Flash Point TCC Value | 73.33 °C TCC |
| logP (o/w) | 3.766 est |
| Solubility | |
| alcohol | Yes |
| water, 739.4 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Green | |
| green, fatty, mutton | |
| General comment | At 0.10 % in propylene glycol. green fatty mutton |
| Flavor Type: Green | |
| green, vegetable, nutty | |
| General comment | Green vegetable nutty |
| Used in vegetable, meat and nut flavours, up to 1ppm. | Green |
Occurrences
| (data available) |
Safety Information
Safety information
| 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 LDLo > 500 mg/kg National Academy of Sciences, National Research Council, Chemical-Biological Coordination Center, Review. Vol. 5, Pg. 23, 1953. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| Recommendation for 2-hexyl pyridine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (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: 30 | |||
| Click here to view publication 30 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 1.00000 | 5.00000 | |
| beverages(nonalcoholic): | 1.00000 | 5.00000 | |
| beverages(alcoholic): | 1.00000 | 5.00000 | |
| breakfast cereal: | - | - | |
| cheese: | 1.00000 | 5.00000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 1.00000 | 5.00000 | |
| confectionery froastings: | - | - | |
| egg products: | 1.00000 | 5.00000 | |
| fats / oils: | 1.00000 | 5.00000 | |
| fish products: | 1.00000 | 5.00000 | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 1.00000 | 5.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 1.00000 | 5.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | 1.00000 | 5.00000 | |
| processed fruits: | - | - | |
| processed vegetables: | 1.00000 | 5.00000 | |
| reconstituted vegetables: | 1.00000 | 5.00000 | |
| seasonings / flavors: | 1.00000 | 5.00000 | |
| snack foods: | 1.00000 | 5.00000 | |
| soft candy: | - | - | |
| soups: | 1.00000 | 5.00000 | |
| 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): | 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... |
| 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 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :70797 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2-hexylpyridine |
| Chemidplus:0001129697 |