2-butyl pyridine
2-butylpyridine

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  BOC Sciences

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  CODE154614 CODE154614
  Product(s):
  5058-19-5 2-Butylpyridine

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  M&U International LLC

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  CODE154614 CODE154614
  Product(s):
  H0110 2-BUTYL PYRIDINE, Kosher

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  Sunaux International

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  Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
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  CODE154614 CODE154614
  Product(s):
  H0110 2-Butyl Pyridine

Name: 2-butylpyridine CAS Number: 5058-19-5 3D/inchi ECHA EINECS - REACH Pre-Reg: 225-758-1 FDA UNII: 54XCM5F4F7 Nikkaji Web: J45.596B MDL: MFCD00234566 XlogP3: 2.30 (est) Molecular Weight: 135.20961000 Formula: C9 H13 N BioActivity Summary: listing 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: 14.092 2-butylpyridine   Physical Properties: Appearance: pale yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.91100 to 0.91700 @ 25.00 °C. Pounds per Gallon - (est).: 7.580 to 7.630 Refractive Index: 1.48700 to 1.49300 @ 20.00 °C. Melting Point: 97.00 °C. @ 760.00 mm Hg Boiling Point: 190.00 to 192.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.710000 mmHg @ 25.00 °C. (est) Flash Point: 155.00 °F. TCC ( 68.33 °C. ) logP (o/w): 2.747 (est) Soluble in:   alcohol   water, 6761 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: green green Odor Description:at 0.10 % in dipropylene glycol. green Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Ambles Nature et Chimie 2-BUTYL PYRIDINE BOC Sciences For experimental / research use only. 2-Butylpyridine M&U International 2-BUTYL PYRIDINE, Kosher Sunaux International 2-Butyl 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: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2-butyl 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   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 :78750 National Institute of Allergy and Infectious Diseases:Data 2-butylpyridine Chemidplus:0005058195   References:   2-butylpyridine NIST Chemistry WebBook: Search Inchi Pubchem (cid): 78750 Pubchem (sid): 135034790   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 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note None Found   Potential Uses: None Found   Occurrence (nature, food, other):note   beef fat Search PMC Picture   chicken fried chicken Search PMC Picture   lamb fat Search PMC Picture   Synonyms: 2- butylpyridine   pyridine, 2-butyl-   Articles:   None found yet. 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Notes: None found