1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one

Full Material List

1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)propan-1-one

Identifiers

CAS (Single)	1190229-37-8
FEMA	4723
EINECS	N/A
Synonyms	1-(2- hydroxy-4-methoxyphenyl)-3-(2-pyridyl)propan-1-one 1- propanone, 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridinyl)-
JECFA Food Flavoring	2160
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	EJ17MZ1LNZ
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	257.28915
Molecular Formula	C15 H15 N O3

Properties

Food Chemicals Codex Listed	No
Appearance	cream solid (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	65.00 to 66.00 Â°C. @ 760.00 mm Hg
Boiling Point	456.00 to 457.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	446.00 Â°F. TCC ( 230.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	2.833 (est)
Soluble In	alcohol water, 3969 mg/L @ 25 °C (est) water
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Odor Type: savory Odor Description:sweet savory
Odor	savory
Flavor	salty umami, sweet, salty, savory,

AInsights BETA

FlavScents AInsights Entry for 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one (CAS: 1190229-37-8)

1. Identity & Chemical Information

Common Name(s): Not widely known by a common name.
IUPAC Name: 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
CAS Number: 1190229-37-8
FEMA Number: Not available
Other Identifiers: No FL number, CoE number, or IFRA reference available
Molecular Formula: C15H15NO3
Molecular Weight: 257.29 g/mol

This compound features a methoxyphenyl group and a pyridinyl moiety, which may contribute to its potential odor characteristics. The presence of hydroxyl and methoxy groups suggests possible interactions with receptors that could influence its sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

The sensory profile of 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one is not well-documented in the literature. However, compounds with similar structures often exhibit aromatic and slightly sweet notes due to the methoxyphenyl group. The pyridinyl component might add a subtle bitterness or earthy undertone. The intensity and diffusion of the odor are not clearly reported, and no specific taste or odor thresholds are available.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound does not have a known natural occurrence and is likely synthesized for specific applications. Its formation pathways are not documented in natural processes such as the Maillard reaction or fermentation. As such, it does not qualify for a "natural flavor" or "natural fragrance" designation under current regulatory definitions.

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

4. Use in Flavors

The use of 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one in flavor applications is not well-established. It may be used in experimental flavor systems where its aromatic properties could enhance or modify existing profiles. Typical use levels in finished food or beverage products are not documented, and stability considerations such as heat, pH, and oxidation resistance remain unexplored.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, this compound might be explored for its potential to add complexity or modify existing scent profiles. It could be used in trace amounts to provide subtle aromatic nuances. The volatility and contribution to top, middle, or base notes are not clearly defined, and typical concentration ranges are not available.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: No explicit FDA or FEMA GRAS status.
European Union: Not listed under Regulation (EC) No 1334/2008; no FL number.
United Kingdom: No specific post-Brexit regulatory alignment or divergence noted.
Asia: No specific regulatory information available for Japan, China, or ASEAN.
Latin America: No specific regulatory information available for Brazil or MERCOSUR.

The regulatory status of this compound is largely undefined, with no explicit approvals or harmonized assumptions across major regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No ADI, TTC, or MSDI values are available. The margin of safety for flavor use is not established.
Dermal Exposure: No data on irritation or sensitization; IFRA relevance is not determined.
Inhalation Exposure: Volatility and occupational exposure considerations are not documented.

The risk profiles for food and fragrance applications remain speculative due to the lack of comprehensive toxicological data.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

This compound may offer unique aromatic properties that could be valuable in niche applications. Formulators should consider potential synergies with other aromatic compounds to enhance complexity. Common pitfalls include the lack of documented sensory and stability data, which necessitates cautious experimentation. It may be under-used due to its limited availability and regulatory ambiguity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data available for 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one is limited, with significant gaps in sensory, regulatory, and toxicological information. Industry practices are largely undocumented, and regulatory ambiguities persist.

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 (not available, noted as such)
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 2026-03-16 15:57:02 GMT (p2)

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