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Category:information only not used for fragrances or flavors
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Boiling Point: | 200.00 to 201.00 °C. @ 760.00 mm Hg (est)
|
| Vapor Pressure: | 0.468000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 157.00 °F. TCC ( 69.20 °C. ) (est)
|
| logP (o/w): | 2.702 (est) |
| Soluble in: |
| | alcohol | | | water, 7813 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Flavor Type: fatty |
| fatty |
| Taste Description: fatty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | information only not used for fragrances or flavors |
| Recommendation for 4-isobutyl pyridine usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for 4-isobutyl pyridine flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 4-iso | butylpyridine | | 4-(2- | methylpropyl)pyridine | | | pyridine, 4-(2-methylpropyl)- |
Articles:
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3D/inchi