| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 696-30-0 |
| ECHA EC Number: | 211-794-5 |
| FDA UNII: | NC9488R41O |
| Category: | flavoring agents |
| IUPAC Name: | 4-isopropyl pyridine |
| InChI : | InChI=1/C8H11N/c1-7(2)8-3-5-9-6-4-8/h3-7H,1-2H3 |
| Std.InChI: | InChI=1S/C8H11N/c1-7(2)8-3-5-9-6-4-8/h3-7H,1-2H3 |
| InChIKey : | FRGXNJWEDDQLFH-UHFFFAOYAB |
| Std.InChIKey: | FRGXNJWEDDQLFH-UHFFFAOYSA-N |
| SMILES : | CC(C)C1=CC=NC=C1 |
| MDL: | MFCD00039719 |
| Molar Refractivity : | 38.52 ± 0.3 cm3 (est) |
| Parachor : | 316.4 ± 4.0 cm3 (est) |
| Index of Refraction : | 1.492 ± 0.02 (est) |
| Surface Tension : | 32.3 ± 3.0 dyne/cm (est) |
| Density : | 0.912 ± 0.06 g/cm3 (est) |
| Polarizability : | 15.27 ± 0.5 10-24cm3 (est) |
| 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: | 14.125 4-isopropylpyridine |
| Appearance: | colorless clear liquid (est) |
| Assay: | 95.00 to 100.00 |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.92300 to 0.92900 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 7.680 to 7.730 |
| Refractive Index: | 1.49200 to 1.49800 @ 20.00 °C. |
| Melting Point: | -54.90 °C. @ 760.00 mm Hg |
| Boiling Point: | 178.00 to 180.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 1.421000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 152.00 °F. TCC ( 66.67 °C. ) |
| logP (o/w): | 2.330 (est) |
| Soluble in: | |
| water, 2.327e+004 mg/L @ 25 °C (est) | |
| None found |
| BOC Sciences |
| For experimental / research use only. |
| 4-isoPropylpyridine |
| Sigma-Aldrich: Aldrich |
| For experimental / research use only. |
| 4-isoPropylpyridine 95% |
| TCI AMERICA |
| For experimental / research use only. |
| 4-isoPropylpyridine >98.0%(GC)(T) |
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the Chemical Sources Association |
| 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 | |
| Category: | |||
| flavoring agents | |||
| Recommendation for 4-isopropyl 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 | |
| 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 Substance Registry Services (TSCA):696-30-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :69674 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-propan-2-ylpyridine |
| Chemidplus:0000696300 |
| 4-propan-2-ylpyridine | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 69674 |
| Pubchem (sid): | 135026159 |
| Pherobase: | View |
| (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: | 2933.39.9100 |
| ChemSpider: | View |
| None Found |
| None Found |
| not found in nature |
| 4-(1- | methylethyl)pyridine |
| 4-( | propan-2-yl)pyridin |
| 4-( | propan-2-yl)pyridine |
| 4- | propan-2-ylpyridine |
| 4-iso | propyl-pyridine |
| 4-iso | propylpyridine |
| 4-iso- | propylpyridine |
| pyridine, 4-(1-methylethyl)- | |
| pyridine, 4-isopropyl- |
