2,3-lutidine
pyridine, 2,3-dimethyl-
Identification
| Name | 2,3-lutidine |
| CAS Number | 583-61-9 |
| EINECS | 209-514-1 |
| FDA UNII | 5Q0F649H6G |
| Molecular Formula | C7 H9 N |
| Molecular Weight | 107.15573000 |
| MDL Number | MFCD00009605 |
| Nikkaji Number | J7.444F |
Regulatory
| DG SANTE Food Flavourings | 14.103 2,3-dimethylpyridine |
| FDA Mainterm (IAUFC) | 583-61-9 ; 2,3-DIMETHYLPYRIDINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.94300 to 0.94900 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.847 to 7.897 |
| Refractive Index | 1.50300 to 1.50900 @ 20.00 °C. |
| Melting Point | -15.00 °C. @ 760.00 mm Hg |
| Boiling Point | 160.00 to 162.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 3.065000 mmHg @ 25.00 °C. (est) |
| Flash Point | 122.00 °F. TCC ( 50.00 °C. ) |
| logP (o/w) | 1.638 (est) |
| Soluble in | alcohol |
Organoleptic Properties
| Taste Description | coffee caramellic |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for 2,3-lutidine usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.037 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 400 (μg/person/day) |
| Threshold of Concern | 540 (μg/person/day) |
| Structure Class | II |
| Dairy products, excluding products of category 02.0 (01.0) | 0.40000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.40000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 2.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.20000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.10000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.20000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.20000 |
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Potential Uses
Natural Occurrence
Synonyms
2,3-
dimethyl pyridine
2,3-
dimethyl-pyridine
2,3-
dimethylpyridine
2,3-
lutidine (8CI)
pyridine, 2,3-dimethyl-
US Patents:
3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:
Structural correlations for (1)H, (13)C and (15)N NMR coordination shifts in Au(III), Pd(II) and Pt(II) chloride complexes with lutidines and collidine.
US Patents:
Flavoring agent
PubMed:
Factors dictating the nuclearity/aggregation and acetate coordination modes of lutidine-coordinated zinc(II) acetate complexes.
PubMed:
Theoretical studies on the molecular structure and vibrational spectra of some dimethyl substituted pyridine derivatives.
PubMed:
Use of borinium ions as probes of steric effects in gas-phase ion-molecule complexes.
PubMed:
[Streptonigrin and related compounds. VI. The NMR spectra of 4-(2,3,4-trimethoxyphenyl)-2,3-dimethylpyridine derivatives. (Studies on the syntheses of heterocyclic compounds. CLXX)].