FlavScents AInsights Entry for 2-Hexyl Pyridine (CAS: 1129-69-7)

1. Identity & Chemical Information

• Common Name(s): 2-Hexyl pyridine
• IUPAC Name: 2-Hexylpyridine
• CAS Number: 1129-69-7
• FEMA Number: Not applicable
• Other Identifiers: Not available
• Molecular Formula: C11H17N
• Molecular Weight: 163.26 g/mol

2-Hexyl pyridine is a heterocyclic aromatic compound characterized by a pyridine ring substituted with a hexyl group at the second position. The presence of the pyridine ring contributes to its distinctive odor profile, which is often associated with green, earthy, and slightly nutty notes. The hexyl side chain influences its hydrophobicity and volatility, impacting its sensory characteristics and applications in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Hexyl pyridine is known for its unique sensory attributes, primarily described as having a green, earthy, and slightly nutty odor. It is often used to impart a natural, fresh character to formulations. The intensity of its odor is moderate, making it suitable for use as a background note or a modifier in complex blends. Specific odor thresholds are not well-documented, but its impact is generally recognized at low concentrations, enhancing the realism of green and herbal profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Hexyl pyridine is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. It can be formed through synthetic pathways involving the alkylation of pyridine with hexyl halides. Its absence in natural sources limits its designation as a "natural flavor" or "natural fragrance" component, thus it is typically used in artificial or nature-identical formulations.

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

4. Use in Flavors

In flavor applications, 2-hexyl pyridine is utilized to enhance green, earthy, and nutty profiles. It is commonly used in savory flavors, such as those mimicking nuts, herbs, and certain vegetables. 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 system. It is relatively stable under typical processing conditions, although care should be taken to avoid excessive heat which may degrade its aromatic properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

2-Hexyl pyridine finds application in fragrance formulations, particularly within the green and fougère families. It serves as a modifier or impact note, providing a fresh, natural character to perfumes and personal care products. Concentration levels in fragrance compositions are typically low, often below 0.5%, to prevent overpowering other components. Its volatility allows it to contribute to the top and middle notes of a fragrance, enhancing the overall complexity and freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

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

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch tests and adhere to IFRA guidelines where applicable.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place to minimize risks.

Overall, 2-hexyl pyridine is considered safe for use in flavor and fragrance applications when used within recommended concentrations. Differences in risk profiles between food and fragrance applications are not well-documented, necessitating cautious formulation practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Hexyl pyridine is valued for its ability to impart a natural, fresh character to both flavors and fragrances. It synergizes well with other green and herbal notes, enhancing the complexity and realism of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-utilized in formulations seeking a subtle enhancement of green or earthy profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-hexyl pyridine is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and toxicological data, particularly regarding oral and dermal exposure limits. Industry practices often rely on general safety assessments and historical usage data to guide formulation decisions.

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 2026-01-28 15:59:36 GMT (p2)