FlavScents AInsights Entry for Pyridine (CAS: 110-86-1)

1. Identity & Chemical Information

• Common Name(s): Pyridine
• IUPAC Name: Pyridine
• CAS Number: 110-86-1
• FEMA Number: 2969
• Other Identifiers: FL No. 14.001
• Molecular Formula: C5H5N
• Molecular Weight: 79.10 g/mol

Pyridine is a basic heterocyclic organic compound with the chemical formula C5H5N. It is structurally related to benzene, with one methine group (=CH-) replaced by a nitrogen atom. This substitution imparts pyridine with a distinctively sharp, penetrating odor, often described as fishy or reminiscent of ammonia. The presence of the nitrogen atom in the aromatic ring significantly influences its chemical reactivity and odor profile, making it a compound of interest in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Pyridine is characterized by a pungent, fishy odor that is often perceived as unpleasant at higher concentrations. Its odor threshold is relatively low, making it detectable even at minimal concentrations. In flavor applications, pyridine can contribute to the complexity of roasted, toasted, or smoky notes, often used in trace amounts to enhance the authenticity of certain flavor profiles. Despite its strong odor, it can act as a background modifier, adding depth and realism to complex formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Pyridine naturally occurs in coal tar and is also found in some types of tobacco smoke. It can form through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs upon heating, contributing to the flavor of roasted and cooked foods. Pyridine's presence in natural products is often associated with its formation during thermal processing, making it relevant for "natural flavor" designations when derived from such processes.

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

4. Use in Flavors

Pyridine is used in flavor formulations to impart roasted, smoky, or toasted notes, particularly in savory applications such as meat analogs, sauces, and snacks. Its functional role is typically as a background modifier, enhancing the complexity and authenticity of the flavor profile. Typical use levels in finished food products range from 0.1 to 1 ppm, with higher concentrations potentially leading to overpowering and undesirable sensory effects. Pyridine is relatively stable under heat but can be sensitive to oxidation, necessitating careful formulation to maintain its desired sensory impact.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, pyridine is less commonly used due to its strong and often unpleasant odor. However, it can be employed in trace amounts to add realism to certain fragrance compositions, particularly those mimicking natural or environmental scents. Pyridine's volatility makes it a top note contributor, although its use is generally limited to specialized applications where its unique odor profile is desired.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Pyridine is recognized as GRAS (Generally Recognized as Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Regulatory status aligns with the EU post-Brexit.
• Asia: Specific regulations vary; generally accepted in Japan and China under controlled conditions.
• Latin America: Accepted in Brazil and MERCOSUR countries with adherence to local guidelines.

Explicit approvals and harmonized assumptions are generally consistent across regions, although specific use levels and applications may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Pyridine's safety profile is well-documented, with oral exposure primarily relevant in flavor applications. The compound has a low acute toxicity, but chronic exposure can lead to adverse effects. The acceptable daily intake (ADI) is not clearly established, but typical use levels in food are considered safe. Dermal exposure in fragrance applications is limited due to potential irritation and sensitization risks, as noted by IFRA guidelines. Inhalation exposure, particularly in occupational settings, requires careful management due to pyridine's volatility and potential respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Pyridine is valued for its ability to impart complex, roasted, and smoky notes in flavor formulations. It synergizes well with other Maillard reaction products and can enhance the authenticity of savory profiles. Formulators should be cautious of its strong odor, which can easily dominate a blend if not used judiciously. Pyridine is often under-utilized due to its challenging odor profile, but when balanced correctly, it can significantly enhance flavor complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on pyridine is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further clarification. Known data gaps include specific ADI values and detailed regional regulatory differences, which formulators should verify as needed.

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 2026-04-14 17:12:18 GMT (p2)