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: 2009
• 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, often described as nutty or popcorn-like, which is significant in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl pyridine is known for its potent, nutty, and popcorn-like aroma. It is often used to impart a roasted or toasted note in flavor formulations. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its sensory role is typically as an impact note, providing a characteristic aroma that enhances the overall flavor profile.

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 compound's presence in roasted and baked foods, contributing to their characteristic flavors. Its formation through natural processes allows it to be used in "natural flavor" designations 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 popcorn, roasted nuts, and baked goods. It serves as an impact note, providing a distinct roasted or toasted character. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The compound is relatively stable under typical processing conditions, though it may degrade at very high temperatures or extreme pH levels.

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 impact note, enhancing the complexity of the fragrance composition. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. The compound contributes primarily to the 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 for flavor use, with harmonized assumptions across many regions. However, country-specific variability may occur, particularly in Asia and Latin America.

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 in food, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is limited due to potential sensitization, and it is subject to IFRA guidelines. Inhalation exposure is minimal due to 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 distinct roasted or nutty character to flavor and fragrance formulations. 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 under-utilized in complex formulations where its impact can be subtly integrated.

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. Known data gaps are minimal, with most regulatory ambiguities resolved through harmonized guidelines.

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 2026-05-22 16:12:25 GMT (p2)