FlavScents AInsights Entry for 5-ethyl-2-methyl pyridine (CAS: 104-90-5)

1. Identity & Chemical Information

5-ethyl-2-methyl pyridine is a chemical compound known for its distinctive odor profile. The IUPAC name for this compound is 5-ethyl-2-methylpyridine. It is registered under the CAS number 104-90-5. While a specific FEMA number is not available, it is recognized in various chemical databases. The molecular formula for 5-ethyl-2-methyl pyridine is C8H11N, and it has a molecular weight of 121.18 g/mol. This compound features a pyridine ring, which is a six-membered ring containing one nitrogen atom. The presence of ethyl and methyl groups contributes to its unique odor characteristics, often described as nutty or roasted.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-ethyl-2-methyl pyridine is characterized by its nutty, roasted, and slightly sweet odor. It is often associated with the aroma of roasted nuts or coffee, making it a valuable component in flavor formulations that aim to replicate these sensory experiences. The intensity of its odor is moderate, and it can serve as both an impact note and a background modifier in complex flavor systems. Specific taste and odor thresholds are not well-documented, but its sensory impact is significant enough to be noticeable at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, such as roasted coffee and baked goods. The formation of 5-ethyl-2-methyl pyridine during these processes contributes to its relevance in natural flavor designations, particularly in products that mimic cooked or roasted profiles.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

5-ethyl-2-methyl pyridine is utilized in various flavor categories, including nut, coffee, and roasted profiles. It serves as an impact note that enhances the authenticity of these flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under typical food processing conditions, including moderate heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 5-ethyl-2-methyl pyridine is used to impart a warm, nutty aroma to various product types, including perfumes and scented personal care products. It is often employed as a trace realism note or a modifier to enhance the depth of fragrance compositions. The compound is typically used in low concentrations, often below 0.1%, due to its potent odor. It contributes primarily to the middle notes of a fragrance, providing a warm and inviting character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 5-ethyl-2-methyl pyridine is subject to FEMA GRAS status for flavor use, although specific details may vary. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with its use in flavors being subject to safety evaluations. The United Kingdom follows similar regulations post-Brexit. In Asia, regulatory frameworks in countries like Japan and China may have specific requirements for its use in flavors and fragrances. In Latin America, countries such as Brazil and those in MERCOSUR have their own regulatory guidelines, which may align with or diverge from international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 5-ethyl-2-methyl pyridine is generally considered safe at low concentrations typical of flavor use, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is unlikely to cause irritation or sensitization at typical use levels, but IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings. Overall, the risk profiles for food and fragrance applications are similar, with low exposure levels posing minimal risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-ethyl-2-methyl pyridine is valued for its ability to impart a roasted, nutty character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the authenticity of coffee and nut flavors. Formulators should be cautious of its potent odor, as overuse can lead to an overpowering aroma. It is often under-utilized in fragrance applications, where its warm character can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-ethyl-2-methyl pyridine is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data may be limited, requiring formulators to rely on industry-typical practices and safety guidelines. Known data gaps include precise sensory thresholds and comprehensive regulatory approvals across all regions.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-20 13:46:42 GMT (p2)