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 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 strong, nutty, and popcorn-like aroma, often described as reminiscent of roasted peanuts or corn chips. It has a high odor intensity and is used as an impact note in flavor formulations. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. It serves primarily as an impact note, adding depth and realism to savory and roasted flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl pyridine is naturally found in roasted foods, such as coffee and peanuts, and is a product of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during cooking. This compound is also present in tobacco smoke and certain fermented products. Its presence in natural sources supports its designation 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 widely used in savory flavor applications, particularly in snack foods, sauces, and seasonings. It enhances roasted, nutty, and smoky notes, making it valuable in creating authentic flavor profiles. 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 may degrade at very high temperatures or extreme pH levels.

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 aroma, often in tobacco, leather, and gourmand fragrance families. It acts as a modifier or impact note, providing depth and complexity. Typical concentrations in fragrance formulations are low, generally below 0.1%, due to its potent aroma. It contributes primarily to the middle notes of 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: Approved 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 some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Regulatory frameworks generally support its use in both flavor and fragrance applications, with harmonized assumptions across regions. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

2-Acetyl pyridine is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through flavor use is supported by FEMA GRAS status, with an acceptable daily intake (ADI) not specifically established but considered safe within typical use levels. Dermal exposure in fragrances is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl pyridine is valued for its ability to impart authentic roasted and nutty notes, enhancing the realism of savory flavors. It synergizes well with other Maillard reaction products and can be used to mask undesirable notes in complex formulations. Common pitfalls include overuse, leading to an overpowering aroma, and instability under extreme processing conditions. It is often under-utilized in applications where its unique profile could add significant value.

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 2026-11-04 15:20:38 GMT (p2)