2-isobutyl pyridine
2-(2-methylpropyl)pyridine
 
Notes:
Flavouring ingredient
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      6304-24-1 2-isoButylpyridine
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      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):
      PY0070 2-Isobutylpyridine 98% F&F
       
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co., Ltd
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
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      Product(s):
      HL0182 2-isobutyl pyridine
       
  • M&U International
    • 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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      Product(s):
      H0112 2-isoBUTYL PYRIDINE, Kosher
       
  • Robinson Brothers
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      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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      Product(s):
      H0112 2-isoButyl Pyridine
       
  • Synerzine
    • 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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      Product(s):
      P912 2-(2-Methylpropyl) Pyridine
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      Product(s):
      2-Isobutylpyridine NI, Kosher

      Used in savoury flavours, at 0.001-0.01ppm in beverages and soups; and at up to 0.5ppm, in snack foods and sauces.
       
      2-Isobutylpyridine 0.1% in Triacetin
       
Synonyms   Articles   Notes   Search
CAS Number: 6304-24-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 228-606-2
FDA UNII: GS3K23H1Q8
Nikkaji Web: J206.885K
MDL: MFCD02262142
CoE Number: 11395
XlogP3: 2.50 (est)
Molecular Weight: 135.20961000
Formula: C9 H13 N
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome 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
JECFA Food Flavoring: 1311  2-(2-methylpropyl)pyridine
DG SANTE Food Flavourings: 14.058  2-isobutylpyridine
FEMA Number: 3370 2-(2-methylpropyl)pyridine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6304-24-1 ; 2-(2-METHYLPROPYL)PYRIDINE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.89400 to 0.90000 @  25.00 °C.
Pounds per Gallon - (est).: 7.439 to  7.489
Refractive Index: 1.48000 to 1.48600 @  20.00 °C.
Boiling Point: 110.00 to  111.00 °C. @ 55.00 mm Hg
Boiling Point: 181.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 1.109000 mmHg @ 25.00 °C. (est)
Flash Point: 112.00 °F. TCC ( 44.44 °C. )
logP (o/w): 2.591 (est)
Soluble in:
 alcohol
 water, 7813 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: aromatic
 
 aromatic  pepper bell pepper  
Odor Description:
at 0.10 % in dipropylene glycol. 
strong aromatic bell pepper
 
 
Flavor Type: green
 
 green  pepper bell pepper  
Taste Description:
bell pepper
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Ambles Nature et Chimie
2-ISOBUTYL PYRIDINE
Anhui Haibei
2-isoButyl Pyridine
Odor: Green tomato leaf vine-like
BOC Sciences
For experimental / research use only.
2-isoButylpyridine
Endeavour Specialty Chemicals
2-Isobutylpyridine 98% F&F
Speciality Chemical Product Groups
Jiangyin Healthway
2-isobutyl pyridine
New functional food ingredients
M&U International
2-isoBUTYL PYRIDINE, Kosher
R C Treatt & Co Ltd
2-Isobutylpyridine 0.1% in Triacetin
R C Treatt & Co Ltd
2-Isobutylpyridine
NI, Kosher
Odor: Strong green (bell) pepper note
Flavor: green
Used in savoury flavours, at 0.001-0.01ppm in beverages and soups; and at up to 0.5ppm, in snack foods and sauces.
Robinson Brothers
2-IsoButylpyridine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-isoButylpyridine
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-isoButylpyridine
Sunaux International
2-isoButyl Pyridine
Synerzine
2-(2-Methylpropyl) Pyridine
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Safety Information:
Preferred SDS: View
 
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
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-isobutyl pyridine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (μg/capita/day)
Structure Class: III
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: 6
Click here to view publication 6
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.50000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): -1.00000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.02500-
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 0.25000-
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.09000-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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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 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): 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.24Rev2 (2013)
View page or View pdf
Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): 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.24Rev2
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 : 61385
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 2-(2-methylpropyl)pyridine
Chemidplus: 0006304241
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References:
 2-(2-methylpropyl)pyridine
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 6304-24-1
Pubchem (cid): 61385
Pubchem (sid): 135018604
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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
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB37291
FooDB: FDB016310
Export Tariff Code: 2933.39.9050
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
citrus
citrus
(E)-2-tetradecenalFL/FR
earthy
2-ethyl-3-methoxypyrazineFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
2-tert-butyl pyrazineFL/FR
2-isobutyl-3-methoxypyrazineFL/FR
2-sec-butyl-3-methoxypyrazineFL/FR
 cortex pyridineFL/FR
 galbanum decatrieneFL/FR
 galbanum oleoresinFL/FR
 galbanum resinoidFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
green pepper oilFL/FR
leafy
 curry leaf absoluteFL/FR
nutty
 shoyu pyrazineFL/FR
roasted
5-acetyl-2,3-dimethyl pyrazineFL/FR
terpenic
para-cymeneFL/FR
 
For Flavor
 
No flavor group found for these
5-acetyl-2,3-dimethyl pyrazineFL/FR
2-tert-butyl pyrazineFL/FR
2-ethyl-3-methoxypyrazineFL/FR
 green pea pyrazineFL
2-methoxy-3-propyl pyrazineFL
2-pentyl pyridineFL
green
 acetaldehyde butyl phenethyl acetalFL/FR
2-isobutyl-3-methoxypyrazineFL/FR
 cortex pyridineFL/FR
 galbanum decatrieneFL/FR
 galbanum oleoresinFL/FR
 galbanum resinoidFL/FR
(E)-2-hexenal diethyl acetalFL
(E,Z)-3,6-nonadien-1-olFL/FR
green pepper distillatesFL
green pepper oilFL/FR
2-(5-isopropyl-2-methyltetrahydro-2-thiophenyl)ethyl acetateFL
herbal
 curry leaf absoluteFL/FR
musty
 shoyu pyrazineFL/FR
terpenic
para-cymeneFL/FR
vegetable
2-sec-butyl-3-methoxypyrazineFL/FR
green pepper flavorFL
waxy
(E)-2-tetradecenalFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 lamb fat
Search  PMC Picture
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Synonyms:
2-isobutylpyridine
2-isobutylpyridine 0.1% in triacetin
2-(2-methyl propyl) pyridine
2-(2-methylpropyl) pyridine
2-(2-methylpropyl)pyridine
 pyridine, 2-(2-methylpropyl)-
 pyridine, 2-isobutyl-
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