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2-acetyl pyridine
General Material Information
| Preferred name | 2-acetyl pyridine |
| Trivial Name | 2-Acetylpyridine |
| Short Description | 2-acetylpyridine |
| Formula | C7 H7 N O |
| CAS Number | 1122-62-9 |
| FEMA Number | 3251 |
| Flavis Number | 14.038 |
| ECHA Number | 214-355-6 |
| FDA UNII | 629O10UI3L |
| Nikkaji Number | J71.242F |
| Beilstein Number | 0107759 |
| MDL | MFCD00006303 |
| COE Number | 2315 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1309 2-acetylpyridine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 1122-62-9 ; 2-ACETYLPYRIDINE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & 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 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly 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 |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 121.13899230957 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.962 to 9.02 |
| Refractive Index | 1.518 to 1.524 @ 20 °C |
| Boiling Point | 189 to 193°C @ 760 mm Hg |
| Vapor Pressure | 0.481 mmHg @ 25 °C |
| Flash Point TCC Value | 73.33 °C TCC |
| logP (o/w) | 0.85 |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| dipropylene glycol | Yes |
| ethyl ether | Yes |
| water, 1.868e+004 mg/L @ 25 °C (est) | Yes |
| water, 1.87E+04 mg/L @ 17C (exp) | Yes |
Organoleptic Properties
| Odor Type: Popcorn | |
| popcorn, corn chip, fatty, tobacco, corn, musty, nutty | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 9 hour(s) at 100.00 % |
| Luebke, William tgsc, (1996) | At 1.00 % in propylene glycol. popcorn heavy corn chip fatty tobacco |
| Mosciano, Gerard P&F 17, No. 1, 41, (1992) | Corn-like with a musty nutty nuance |
| Flavor Type: Corn | |
| cornmeal, nutty, bready | |
| Mosciano, Gerard P&F 17, No. 1, 41, (1992) | At 10.00 ppm. Cornmeal with a nutty and bready nuance |
| 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). | Harsh roasted |
| General comment | Fat, hazel nut, almond |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acorn , Bread baked bread , Coffee , Filbert , Gingerbread , Graham cracker , Hazelnut , Peanut , Pizza , Popcorn , Tobacco |
| Flavoring purposes | Almond toasted almond , Barley , Bread , Bread crust , Bread rye bread , Bread wheat bread , Bread white bread , Cake , Cashew , Chocolate cocoa , Corn , Corn chip , Nut , Nut roasted nut , Pecan , Pistachio , Sesame , Taco |
| Other purposes | Toasted , Wheat |
Safety Information
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 | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| 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 | |||
| Click here to view publication 5 | |||
| average usual ppm | average 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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations: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 |