FlavScents AInsights Entry for 3-ethyl-2,6-dimethyl pyridine (CAS: 23580-52-1)

1. Identity & Chemical Information

• Common Name(s): 3-ethyl-2,6-dimethyl pyridine
• IUPAC Name: 3-ethyl-2,6-dimethylpyridine
• CAS Number: 23580-52-1
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H13N
• Molecular Weight: 135.21 g/mol

3-ethyl-2,6-dimethyl pyridine is a pyridine derivative characterized by its alkyl substitutions at the 2, 3, and 6 positions. The presence of these alkyl groups influences its odor profile, contributing to its utility in flavor and fragrance applications. The pyridine ring is known for its basicity and potential to interact with other compounds, which can affect its sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-ethyl-2,6-dimethyl pyridine is noted for its distinctive odor, often described as earthy, musty, and slightly sweet. It can impart a tobacco-like aroma, which is valued in certain flavor and fragrance compositions. The intensity of its odor is moderate, making it suitable as a background note or modifier in complex formulations. Specific taste and odor thresholds are not well-documented, but its sensory impact is significant enough to be used in trace amounts to achieve the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not commonly found in nature but can be synthesized through chemical processes. It may be formed during the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occurs during the cooking of foods. Its presence in natural products is limited, and it is primarily used in synthetic formulations. As such, it does not typically qualify for "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

3-ethyl-2,6-dimethyl pyridine is used in flavor formulations to impart earthy and tobacco-like notes. It is particularly useful in savory applications, such as in meat analogs or smoke-flavored products. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor profile. It is relatively stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 3-ethyl-2,6-dimethyl pyridine is used to add depth and complexity, often serving as a modifier or background note. It is found in fragrance families such as woody, tobacco, and leather. Typical concentrations in fragrance formulations are low, often less than 0.5%, due to its potent odor profile. It contributes primarily to the middle notes of a fragrance composition, providing a lasting character without overwhelming the blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as GRAS by FEMA; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific regulatory information; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific listings; usage should adhere to regional guidelines and safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety practices suggest using minimal effective concentrations.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch tests when using in topical applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place during handling.

Risk profiles may differ between food and fragrance applications, with more stringent controls typically applied to ingestible products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-ethyl-2,6-dimethyl pyridine is valued for its ability to impart complex, earthy notes that enhance the realism of both flavors and fragrances. It synergizes well with other pyridine derivatives and smoky or woody notes. Formulators should be cautious of its potency, as overuse can lead to an overpowering or unpleasant aroma. It is often under-utilized in formulations seeking subtle complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3-ethyl-2,6-dimethyl pyridine is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less comprehensive, necessitating reliance on industry-typical practices and general safety guidelines. Known data gaps include detailed exposure limits and comprehensive regulatory listings.

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 2026-01-23 21:37:45 GMT (p2)