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 a pyridine ring with an acetyl group 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, 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 warm and slightly sweet. It is often used as an impact note in flavor formulations to impart a roasted or toasted character. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its sensory role is typically as a characterizing note, providing depth and authenticity to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyridine occurs naturally in various foods, including roasted coffee, popcorn, and cooked meats. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the cooking process. This compound's presence in food contributes to the perception of a "natural flavor," enhancing the authenticity of roasted and cooked notes in flavor applications.

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. It is commonly found in popcorn, roasted nut, and coffee flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is stable under typical processing conditions, but care should be taken to avoid excessive heat, which can lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl pyridine is used to impart a warm, nutty note to compositions. It is often utilized in gourmand and oriental fragrance families, where it serves as a modifier or impact note. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. The compound contributes primarily to the top and middle notes of a fragrance, providing a warm, inviting 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: Listed under Regulation (EC) No 1334/2008 with FL No. 07.008.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, but specific regulations may vary by country.

Explicit approvals exist in major markets, with harmonized assumptions across regions. However, 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 at typical use levels, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is limited by its potential for irritation, with IFRA providing guidelines to minimize risk. Inhalation exposure is generally low risk due to its low volatility, but 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 roasted or nutty character to flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the authenticity of savory profiles. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often underutilized in sweet applications, where it can add depth and complexity.

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 updates.

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 2026-09-11 18:46:12 GMT (p2)