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: 3250
• Other Identifiers: FL No. 07.008
• Molecular Formula: C7H7NO
• Molecular Weight: 121.14 g/mol

2-Acetyl pyridine is a pyridine derivative characterized by an acetyl group attached to the second position of the pyridine ring. 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, influencing both its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyridine is known for its potent nutty, popcorn-like aroma, which is both intense and diffusive. It is often used as an impact note in flavor formulations, providing a roasted or toasted character. The odor threshold is relatively low, making it effective even at minimal concentrations. Its sensory role is typically as a characterizing note, adding depth and realism to flavor profiles, particularly in savory and snack applications.

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 development of complex flavors and aromas in cooked foods, contributing to the "browned" flavor notes. Its formation through such pathways allows it to be considered for "natural flavor" designation under certain regulatory frameworks.

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

4. Use in Flavors

2-Acetyl pyridine is primarily used in savory flavor applications, such as in snacks, roasted nuts, and popcorn flavors. It serves as a key impact note, enhancing the roasted and nutty characteristics of these products. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering or undesirable notes. It is relatively stable under heat but may degrade under acidic conditions, which should be considered during formulation.

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 or trace realism note, contributing to the complexity of the fragrance profile. Typical concentrations in fragrance formulations are low, generally below 0.1%, due to its potent aroma. It is considered a middle note, providing a bridge between top and base notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 07.008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific use levels and applications varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific regulations may vary.

Explicit approvals exist for flavor use, while fragrance use is subject to IFRA guidelines. There are no significant known uncertainties, but formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyridine is considered safe at typical use levels, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

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 or nutty character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the complexity of savory profiles. Common pitfalls include overuse, leading to an overpowering aroma, and instability in acidic environments. It is often underutilized in fragrance applications, where its unique aroma can add depth and warmth.

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, though specific use levels may vary by application. Known data gaps are minimal, but ongoing research into its formation pathways and sensory interactions could provide further insights.

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 2026-07-09 22:12:31 GMT (p2)