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: 3251
• 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 carbon of the pyridine ring. This structural feature 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 strong, nutty, and popcorn-like aroma, which is highly diffusive and impactful even at low concentrations. It is often used to impart a roasted or toasted note in flavor applications. The odor threshold is relatively low, making it effective as an impact note in various formulations. Its sensory role is typically as a characterizing agent, providing depth and realism to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyridine occurs naturally in several roasted and cooked foods, including coffee, popcorn, and roasted nuts. 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 is often associated with the "natural flavor" designation due to its presence in naturally processed foods.

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 flavor categories such as roasted, nutty, and popcorn flavors. Its functional role is to provide a realistic roasted note, enhancing the overall sensory experience. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under heat but may degrade under acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl pyridine is used to add depth and complexity to compositions, often in the creation of gourmand or nutty accords. It serves as a trace realism note or modifier, contributing to the middle notes of a fragrance. Typical concentration ranges are low, often below 0.1%, due to its potent aroma. Its volatility allows it to act as a middle note, providing a lasting impact without overwhelming the 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.
• Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals exist in major markets, with harmonized assumptions across regions. However, formulators should verify country-specific 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 deemed low risk under current usage patterns. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to low volatility, but occupational safety measures should be observed in manufacturing settings. The risk profile is consistent across food and fragrance applications.

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 complexity of a flavor profile. Common pitfalls include overuse, leading to an overpowering aroma, and instability in acidic environments. It is often under-utilized in fragrance applications, where it can add unique depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

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, with ongoing research focusing on its broader applications and safety profiles.

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 2026-08-10 13:54:32 GMT (p2)