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2-acetyl pyridine
2-acetylpyridine

Sponsors

Fragrance Demo Formulas
Name:1-pyridin-2-ylethanone
CAS Number: 1122-62-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-355-6
FDA UNII:629O10UI3L
Nikkaji Web:J71.242F
Beilstein Number:0107759
MDL:MFCD00006303
CoE Number:2315
XlogP3:0.90 (est)
Molecular Weight:121.13899000
Formula:C7 H7 N O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1309 2-acetylpyridine
FLAVIS Number:14.038 (Old)
DG SANTE Food Flavourings:14.038 2-acetylpyridine
FEMA Number:3251 2-acetylpyridine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-ACETYLPYRIDINE
 
Physical Properties:
Appearance:pale yellow to brown clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.07700 to 1.08400 @ 25.00 °C.
Pounds per Gallon - (est).: 8.962 to 9.020
Refractive Index:1.51800 to 1.52400 @ 20.00 °C.
Boiling Point: 189.00 to 193.00 °C. @ 760.00 mm Hg
Boiling Point: 78.00 °C. @ 12.00 mm Hg
Vapor Pressure:0.481000 mm/Hg @ 25.00 °C. (est)
Flash Point: 164.00 °F. TCC ( 73.33 °C. )
logP (o/w): 0.850
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 dipropylene glycol
 ethyl ether
 water, 1.868e+004 mg/L @ 25 °C (est)
 water, 1.87E+04 mg/L @ 17C (exp)
Similar Items:note
3-acetyl pyridine
4-acetyl pyridine
 
Organoleptic Properties:
Odor Type: popcorn
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:9 hour(s) at 100.00 %
popcorn corn chip fatty tobacco
Odor Description:at 1.00 % in propylene glycol. popcorn heavy corn chip fatty tobacco
Luebke, William tgsc, (1996)
Odor sample from: Sigma-Aldrich
corn musty nutty
Odor Description:Corn-like with a musty nutty nuance
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Flavor Type: corn
cornmeal nutty bready
Taste Description: at 10.00 ppm. Cornmeal with a nutty and bready nuance
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor and/or flavor descriptions from others (if found).
Treatt
2-Acetylpyridine NI, Kosher
Odor Description:Popcorn
Odour threshold in water: 19 ppb.
Taste Description:harsh roasted
This material has a cracker-popcorn-like aroma similar to 2-Acetylpyrazine, but not as clean or true. Used in roast nut, chocolate, coffee, bread, popcorn and possibly tobacco flavors. Normal use levels in finished consumer product: 0.05-5 ppm. Council of Europe limits: Foods (10 ppm).
Frutarom
2-ACETYLPYRIDINE
Odor Description:Fatty, Oily, Popcorn, Tobacco
Suggested Uses: Bread, Chocolate, Coffee, Nut, Tobacco
Moellhausen
2-ACETYL PYRIDINE
Odor Description:sweet, hazel nut, popcorn, fat, almond
Taste Description:fat, hazel nut, almond
Prodasynth
2-ACETYLPYRIDINE > 99
Odor Description:TOBACCO, POPCORN, HEAVY OILY, FATTY
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2-ACETYL PYRIDINE
Anhui Haibei
2-Acetyl Pyridine
Odor: Popcorn heavy oily fatty tobacco
Anhui Suzhou Jinli Aromatic Chemicals
2-Acetyl Pyridine
Odor: popcorn, tobacco
Apiscent Labs
2 ACETYLPYRIDINE
Odor: Popcorn, tobacco
Beijing Lys Chemicals
2-Scetyl pyridine
Berjé
2-Acetyl Pyradine
Happening at Berje
BOC Sciences
For experimental / research use only.
2-Acetylpyridine 97%
Charkit Chemical
ACETYLPYRIDINE,2- FEMA 3251
DeLong Chemicals America
2-Acetylpyridine, Kosher
Diffusions Aromatiques
2-ACETYL PYRIDINE
EMD Millipore
For experimental / research use only.
Methyl 2-pyridyl ketone
Ernesto Ventós
2-ACETYLPYRIDINE
Odor: TOBACCO, POPCORN, HEAVY OILY, FATTY
FCI SAS
2-ACETYL PYRIDINE
Odor: Popcorn, tobacco
Frutarom
2-ACETYLPYRIDINE
Odor: Fatty, Oily, Popcorn, Tobacco
Use: Suggested Uses: Bread, Chocolate, Coffee, Nut, Tobacco
H. Interdonati, Inc.
2-Acetylpyridine Kosher
Featured Products
Indukern F&F
2-ACETYL PYRIDINE
Odor: STRONG, FATTY, TOBACCO
Inoue Perfumery
2-ACETYL PYRIDINE
Jiangyin Healthway
2-Acetyl Pyridine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl pyridine, Kosherk
Lluch Essence
2-ACETYL PYRIDINE
Odor: FATTY, POPCORN, TOBACCO
M&U International
2-ACETYL PYRIDINE, Kosher
Moellhausen
2-ACETYL PYRIDINE
Odor: sweet, hazel nut, popcorn, fat, almond
Flavor: fat, hazel nut, almond
Pearlchem Corporation
2-Acetyl Pyridine
Penta International
2-ACETYLPYRIDINE, Kosher
Prodasynth
2-ACETYLPYRIDINE > 99
Odor: TOBACCO, POPCORN, HEAVY OILY, FATTY
Reincke & Fichtner
2-Acetylpyridine
Riverside Aromatics
2-ACETYLPYRIDINE
Sigma-Aldrich
2-Acetylpyridine, ≥99%, FG
Odor: oily
Certified Food Grade Products
Sunaux International
2-Acetyl Pyridine
Synerzine
2-Acetyl Pyridine
Synerzine
natural 2-Acetyl Pyridine
Taytonn
2-Acetylpyridine
Odor: Fatty, Oily, Popcorn, Tobacco
TCI AMERICA
For experimental / research use only.
2-Acetylpyridine >99.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Acetyl Pyridine
Tengzhou Xiang Yuan Aroma Chemicals
2-Acetyl Pyridine
Treatt
2-Acetylpyridine
NI, Kosher
Odor: Popcorn
Use: Odour threshold in water: 19 ppb.
Flavor: harsh roasted
This material has a cracker-popcorn-like aroma similar to 2-Acetylpyrazine, but not as clean or true. Used in roast nut, chocolate, coffee, bread, popcorn and possibly tobacco flavors. Normal use levels in finished consumer product: 0.05-5 ppm. Council of Europe limits: Foods (10 ppm).
Vigon International
Acetyl-2 Pyridine
Wujiang CIYUN Flavor & Fragrance
2-Acetyl Pyridine ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 2280 mg/kg
(Posternak et al., 1975)

oral-bird - wild LD50 1000 mg/kg
Archives of Environmental Contamination and Toxicology. Vol. 12, Pg. 355, 1983.

oral-rat LD50 2280 mg/kg
Food and Cosmetics Toxicology. Vol. 13, Pg. 487, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-acetyl pyridine usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 50.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 68.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -3.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -3.00000
hard candy: -3.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -3.00000
milk products: -3.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -3.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 24 (FGE.24): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 Flavouring Group Evaluation 24, Revision 1 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 77 (FGE77) [1] - Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev1 (2008)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
View page or View pdf

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species
View page or View pdf

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):1122-62-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14286
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
1-pyridin-2-ylethanone
Chemidplus:0001122629
RTECS:OB5310000 for cas# 1122-62-9
 
References:
 1-pyridin-2-ylethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1122-62-9
Pubchem (cid):14286
Pubchem (sid):134980295
Flavornet:1122-62-9
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB35281
FooDB:FDB013943
Export Tariff Code:2933.39.9100
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
corn oil
CS
aldehydic
aldehydic
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
amber
ambroxan
FL/FR
cistus ladaniferus resinoid
FR
balsamic
2-
acetyl furan
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
guaiacyl phenyl acetate
FL/FR
bready
furfural
FL/FR
caramellic
cyclotene
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
nutty pyrazine
FL/FR
floral
acetophenone
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
nerolidol
FL/FR
nonanol
FL/FR
fruity
allyl amyl glycolate
FR
banana nut bread fragrance
FR
gamma-
decalactone
FL/FR
green
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
mossy
veramoss (IFF)
FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
filbert pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
pecan pie fragrance
FR
sesame seed oil
CS
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
spicy
cassia bark oil china
FL/FR
black
currant bud absolute
FL/FR
sulfurous
dimethyl sulfide
FL/FR
tonka
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
woody
santall
FR
tobacarol (IFF)
FR
For Flavor
No flavor group found for these
pyrazine
FL
pyrazinyl methyl sulfide
FL
ammoniacal
ammoniacal
2-
methyl piperidine
FL
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
berry
heliotropyl acetone
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
maltol
FL/FR
cherry
heliotropin
FL/FR
corn
sweet
corn flavor
FL
white
corn flavor
FL
yellow
corn flavor
FL
corn flavor
FL
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
corn tortilla flavor
FL
popcorn pyrimidine
FL/FR
fatty
dimethyl sulfoxide
FL
(E,E)-2,4-
nonadienal
FL
floral
iso
amyl phenyl acetate
FL/FR
fruity
banana nut bread flavor
FL
gamma-
decalactone
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
immortelle absolute
FL/FR
nerolidol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
malty
yeast thiazoline
FL
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
filbert pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
powdery
acetophenone
FL/FR
powdery ketone
FL
roasted
2-
acetyl pyrazine
FL/FR
sour
corn apple cider vinegar flavor
FL
spicy
cassia bark oil china
FL/FR
black
currant bud absolute
FL/FR
sulfurous
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
waxy
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
nonanol
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
 
Potential Uses:
 acorn
FLalmond toasted almond
FLbarley
FLbread
FRbread baked bread
 bread crisp bread
FLbread crust
FLbread rye bread
 bread wheat bread
 bread white bread
FLcake
FLcashew
 chocolate cocoa
FRcoffee
FLcorn
FLcorn chip
FRfilbert
FRgingerbread
FRgraham cracker
FRhazelnut
FLnut
FLnut roasted nut
FRpeanut
FLpecan
FLpistachio
FRpizza
FRpopcorn
FLsesame
FLtaco
 toasted
FRtobacco
 wheat
 
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 filbert roasted filbert
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 lamb cooked lamb
Search PMC Picture
 peanut roasted peanut
Search Trop Picture
 potato chip
Search PMC Picture
 tea leaf
Search Trop Picture
 tobacco burley
Search Picture
 
Synonyms:
2-acetopyridine
 acetyl-2 pyridine
2-acetylpyridine
2 acetylpyridine
 ethanone, 1-(2-pyridinyl)-
 ketone, methyl 2-pyridyl
 methyl 2-pyridyl ketone
 methyl-2-pyridyl ketone
 methyl-2-pyridylketone
 popcorn pyridine
1-(pyridin-2-yl)ethanone
1-pyridin-2-ylethanone
1-(2-pyridinyl)ethanone
2-pyridyl methyl ketone
2-pyridylmethyl ketone
 
 
Notes:
Organoleptic. Flavouring agent. Present in wheat bread, cooked beef, roast lamb, grape brandies, roast peanut, roast filbert, beer, cocoa, black tea, coriander seed and other foodstuffs
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