2-hexyl pyridine, 1129-69-7

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Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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Product(s):
PY0020 2-Hexylpyridine 98% F&F

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08-43700 2-HEXYL PYRIDINE

Robinson Brothers Limited

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Award-winning UK chemical manufacturer of chemical intermediates and high-impact aroma chemicals.
Based in the UK, Robinson Brothers is an award-winning chemical manufacturer of chemical intermediates and high-impact aroma chemicals. Robinson Brothers serve many industry sectors across the globe, include: flavour/fragrance, pharmaceutical, agrochemical and material sciences. Our team of Chemists are experts in custom synthesis, contract manufacture and process optimisation.
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PY0020 2-Hexylpyridine F&F

Synerzine, Inc.

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P1112 2-Hexyl Pyridine

R C Treatt and Co Ltd

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CODE104475 CODE104475
Product(s):
2-Hexylpyridine
Used in vegetable, meat and nut flavours, up to 1ppm.

Name:	2-hexylpyridine
CAS Number:	1129-69-7	3D/inchi
ECHA EINECS - REACH Pre-Reg:	214-454-4
FDA UNII:	Search
Nikkaji Web:	J45.677B
Beilstein Number:	0114710
XlogP3:	3.40 (est)
Molecular Weight:	163.26349000
Formula:	C11 H17 N
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
DG SANTE Food Flavourings:	14.117 2-hexylpyridine
FEMA Number:	4948
FDA:	No longer provide for the use of these seven synthetic flavoring substances

Physical Properties:

Appearance:	colorless to pale yellow clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Specific Gravity:	0.89200 to 0.90200 @ 25.00 °C.
Pounds per Gallon - (est).:	7.422 to 7.506
Refractive Index:	1.48000 to 1.49000 @ 20.00 °C.
Boiling Point:	100.00 °C. @ 10.00 mm Hg
Boiling Point:	225.00 to 227.00 °C. @ 760.00 mm Hg
Vapor Pressure:	0.112000 mmHg @ 25.00 °C. (est)
Flash Point:	164.00 °F. TCC ( 73.33 °C. )
logP (o/w):	3.766 (est)
Soluble in:
	alcohol
	water, 739.4 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: green

green fatty mutton

Odor Description:at 0.10 % in propylene glycol. green fatty mutton

Flavor Type: green

green vegetable nutty

Taste Description: green vegetable nutty

Odor and/or flavor descriptions from others (if found).

R C Treatt & Co Ltd

2-Hexylpyridine

Odor Description:strong green note, vegetable-like, nutty

Taste Description:green
Used in vegetable, meat and nut flavours, up to 1ppm.

Cosmetic Information:

None found

Suppliers:

Endeavour Specialty Chemicals

2-Hexylpyridine 98% F&F

Speciality Chemical Product Groups

Odor: strong green note, vegetable-like, nutty

Flavor: green

Used in vegetable, meat and nut flavours, up to 1ppm.

Robinson Brothers

2-Hexylpyridine F&F

https://www.robinsonbrothers.uk/chemistry-competences

Santa Cruz Biotechnology

For experimental / research use only.

2-Hexylpyridine

Synerzine

2-Hexyl Pyridine

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

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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

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