pyridoxine

Full Material List

4,5-bis(hydroxymethyl)-2-methylpyridin-3-ol

Identifiers

CAS (Single)	65-23-6
FEMA	N/A
EINECS	200-603-0
Synonyms	adermine 3- hydroxy-2-picoline-4,5-dimethanol 3- hydroxy-4,5-bis(hydroxymethyl)-2-methylpyridine 3- hydroxy-4,5-dimethylol-a-picoline 3- hydroxy-4,5-dimethylol-alpha-picoline 5- hydroxy-6-methyl-3,4-pyridine dimethanol 5- hydroxy-6-methyl-3,4-pyridinedimethanol (5- hydroxy-6-methylpyridine-3,4-diyl)dimethanol 4,5-bis- hydroxymethyl-2-methyl-pyridin-3-ol 4,5-bis( hydroxymethyl)-2-methyl-3-pyridinol 4,5-bis( hydroxymethyl)-2-methyl-pyridin-3-ol 4,5-bis( hydroxymethyl)-2-methylpyridin-3-ol 2- methyl-3-hydroxy-4,5-bis(hydroxy-methyl) pyridine 2- methyl-3-hydroxy-4,5-bis(hydroxymethyl)pyridine 2- methyl-3-hydroxy-4,5-di(hydroxymethyl)pyridine 2- methyl-3-hydroxy-4,5-dihydroxymethylpyridine 2- methyl-4,5-bis(hydroxymethyl)-3-hydroxypyridine 2- picoline-4,5-dimethanol, 3-hydroxy- 3,4- pyridinedimethanol, 5-hydroxy-6-methyl- vitamin B6
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	KV2JZ1BI6Z
CoE Number	N/A
XlogP3-AA	-0.80 (est)
Molecular Weight	169.18027
Molecular Formula	C8 H11 N O3

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	159.00 to 162.00 Â°C. @ 760.00 mm Hg
Boiling Point	491.93 Â°C. @ 760.00 mm Hg (est)
Flash Point	484.00 Â°F. TCC ( 251.30 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	-0.77
Soluble In	water, 2.82e+005 mg/L @ 25 °C (est)
Occurrence	almond seed apple custard apple fruit apple custard apple fruit apple fruit apricot fruit avocado fruit banana fruit barley seed bean asparagus bean seed bean black bean fruit bean black bean seed bean butter bean seed bean field bean fruit bean field bean seed bean mung bean seed bean mung bean sprout bean winged bean seed beet root blueberry fruit brazil nut broccoli asparagus broccoli leaf brussel sprout leaf cabbage leaf cacao bean cantaloupe fruit carrot root cashew nut cayenne fruit celery leaf chervil leaf chive leaf corn cob corn seed cotton seed cranberry fruit cress garden cress leaf cucumber fruit currant black currant fruit currant red currant fruit date palm fruit eggplant fruit endive leaf fenugreek plant fig fruit ginger root gooseberry fruit gourd calabash gourd fruit grape fruit guava fruit hazelnut seed jackfruit fruit kohlrabi stem lentil seed lentil sprout lettuce leaf mallow jew's mallow leaf mandarin fruit mango fruit marango fruit marango shoot oat plant oat seed okra fruit onion bulb orange fruit papaya fruit parsley plant parsnip root pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut seed pear fruit pepper bell pepper fruit peppermint leaf pineapple fruit plum fruit pomegranate fruit poppy opium poppy seed potato sweet potato root potato tuber purslane plant radish root raspberry red raspberry fruit rice seed rosemary leaf rye seed sesame seed soursop fruit soybean seed spearmint leaf spinach plant squash summer squash fruit tamarind fruit tomato fruit walnut english walnut nut watercress herb wheat seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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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.

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