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: 2005
• Other Identifiers: FL No. 07.008
• Molecular Formula: C7H7NO
• Molecular Weight: 121.14 g/mol

2-Acetyl pyridine is characterized by its pyridine ring, which is a six-membered ring containing one nitrogen atom. The acetyl group attached to the pyridine ring significantly influences its odor profile, contributing to its characteristic scent. The presence of the nitrogen atom in the pyridine ring is crucial for its odor properties, often described as nutty or popcorn-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyridine is known for its distinctive nutty, popcorn-like aroma, which is both intense and diffusive. It is often used as an impact note in flavor formulations due to its strong and recognizable scent. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. Its sensory role is primarily as an impact note, providing a realistic nutty or roasted character to flavor compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyridine occurs naturally in various roasted foods, including coffee and popcorn, where it is formed through the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor. This compound is also found in some tobacco products. Its presence in these natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Acetyl pyridine is utilized in a variety of flavor categories, including savory, nutty, and roasted profiles. It plays a functional role as an impact note, enhancing the authenticity and depth of flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to an overpowering effect. It is generally stable under typical processing conditions, though it may degrade under extreme heat or acidic 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 contributing to the middle notes of a fragrance composition. It is found in fragrance families such as gourmand and oriental. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired intensity. Its volatility allows it to contribute to both the top and middle notes, providing a lasting nutty character.

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 number 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, though specific regulations may vary by country.

Explicit approvals exist in major markets, though formulators should verify local regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl pyridine is considered safe within the established use levels, with an acceptable daily intake (ADI) not specifically defined but generally recognized as safe at typical concentrations. Dermal exposure in fragrance applications is not associated with significant irritation or sensitization risks, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyridine is valued for its ability to impart a realistic nutty or roasted character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the complexity of savory and sweet profiles. Common pitfalls include overuse, leading to an overpowering aroma, and instability under extreme conditions. It is often under-utilized in fragrance applications, where its unique profile 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 some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory details.

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

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 2026-01-19 20:50:40 GMT (p2)