FlavScents AInsights Entry for 2-Acetyl Pyridine (CAS: 1122-62-9)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl Pyridine
• IUPAC Name: 1-(Pyridin-2-yl)ethanone
• CAS Number: 1122-62-9
• FEMA Number: 2009
• Other Identifiers: FL No. 07.008
• Molecular Formula: C7H7NO
• Molecular Weight: 121.14 g/mol

2-Acetyl pyridine is characterized by a pyridine ring with an acetyl group attached at the 2-position. This structure contributes to its distinct odor profile, which is often described as nutty or popcorn-like. The presence of the acetyl group is crucial for its odor characteristics, providing a sweet, bready note that is highly valued in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyridine is known for its potent nutty, popcorn-like aroma, which is both warm and slightly sweet. It is often used as an impact note in flavor compositions, providing a realistic roasted or baked character. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its diffusion is moderate, allowing it to blend well with other flavor components without overwhelming them.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyridine is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the compound's presence in roasted and baked foods, contributing to their characteristic flavors. Its formation through such natural processes allows it to be used in "natural flavor" designations under certain regulatory frameworks.

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

4. Use in Flavors

2-Acetyl pyridine is widely used in flavor formulations, particularly in savory and snack applications such as popcorn, roasted nuts, and baked goods. It serves as an impact note, enhancing the authenticity of roasted and baked flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is stable under typical processing conditions, including moderate heat and pH variations, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl pyridine is used to impart a warm, nutty aroma, often in gourmand or oriental fragrance families. It acts as a modifier, adding depth and complexity to the fragrance profile. Typical concentrations in fragrance formulations are low, generally below 0.1%, due to its potent odor. Its volatility places it in the middle note category, where it contributes to the fragrance's heart.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 07.008.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyridine is considered safe within the typical use levels in food, with a wide margin of safety. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place to prevent prolonged exposure in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyridine is valued for its ability to impart a realistic roasted note, making it a staple in savory and snack flavor formulations. It synergizes well with other Maillard reaction products and can enhance the overall complexity of a flavor profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in fragrance applications, where it can add warmth and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl pyridine is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some regional regulatory nuances may require further clarification. Overall, the compound's safety and efficacy are supported by robust scientific literature.

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 2026-02-24 18:20:50 GMT (p2)