2-isopropyl pyridine, 644-98-4

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BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
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CODE154619 CODE154619
Product(s):
644-98-4 2-isoPropylpyridine 97.0%

M&U International LLC

Steady supply & demand
Meeting customers increasing demands at home as well as abroad.
M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
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CODE154619 CODE154619
Product(s):
H0113 2-isoPROPYL PYRIDINE, Kosher

Sunaux International

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We have industry leading processes and procedures to ensure nothing but the most reliable product.
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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CODE154619 CODE154619
Product(s):
H0113 2-isoPropyl Pyridine

Synerzine, Inc.

Innovation. Customization. Aroma Ingredients.
Synerzine is a leading supplier of flavor and fragrance ingredients.
Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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CODE154619 CODE154619
Product(s):
P812 2-isoPropyl Pyridine

Name:	2-propan-2-ylpyridine
CAS Number:	644-98-4	3D/inchi
ECHA EINECS - REACH Pre-Reg:	211-426-3
FDA UNII:	7IZ3XFD8G4
Nikkaji Web:	J135.631C
MDL:	MFCD00047438
CoE Number:	11400
XlogP3:	1.90 (est)
Molecular Weight:	121.18267000
Formula:	C8 H11 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:	14.124 2-isopropylpyridine

Physical Properties:

Appearance:	colorless clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Specific Gravity:	0.93100 to 0.93700 @ 25.00 °C.
Pounds per Gallon - (est).:	7.747 to 7.797
Refractive Index:	1.48800 to 1.49400 @ 20.00 °C.
Melting Point:	-141.00 °C. @ 760.00 mm Hg
Boiling Point:	156.00 to 157.00 °C. @ 760.00 mm Hg
Vapor Pressure:	3.195000 mmHg @ 25.00 °C. (est)
Flash Point:	73.00 °F. TCC ( 22.78 °C. )
logP (o/w):	2.206 (est)
Soluble in:
	alcohol
	water, 2.327e+004 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: green

green vegetable cortex

Odor Description:at 0.01 % in propylene glycol. green vegetable cortex

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

Cosmetic Information:

None found

Suppliers:

Ambles Nature et Chimie

2-ISOPROPYL PYRIDINE

BOC Sciences

For experimental / research use only.

2-isoPropylpyridine 97.0%

M&U International

2-isoPROPYL PYRIDINE, Kosher

Matrix Scientific

For experimental / research use only.

2-isopropylpyridine, >95%

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-isopropyl pyridine usage levels up to:
	not for fragrance use.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.021 (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 :69523

National Institute of Allergy and Infectious Diseases:Data

2-propan-2-ylpyridine

Chemidplus:0000644984

References:

	2-propan-2-ylpyridine
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	69523
Pubchem (sid):	135027248

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
ChemSpider:	View