1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one

1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one is a synthetic organic compound recognized for its distinctive flavor and aroma profile. It appears as a compound containing carbon (C15), hydrogen (H15), nitrogen (N), and oxygen (O3) atoms, with a molecular weight of approximately 257.29 g/mol. The structure combines a hydroxy-methoxy-substituted phenyl group linked to a 2-pyridinyl moiety via a propanone bridge. This compound exhibits a sweet, savory odor and imparts salty and umami taste notes, which makes it valuable in flavoring applications. Synonyms include 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)propan-1-one and 1-propanone, 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridinyl)-. PubChem provides comprehensive chemical data under CID 49869549. The compound is synthetically derived and utilized primarily in the food industry as a flavor ingredient, rather than sourced naturally.

This compound does not naturally occur but is synthetically produced for use as a flavoring agent in food products. It is particularly effective in enhancing savory, salty, and umami flavor profiles, making it suitable for applications in baked goods, cheeses, meat products, gravies, seasonings, and snack foods. The United States FEMA Expert Panel classifies it under FEMA GRAS standards, supporting its use within regulated levels in food formulations (FEMA (US)). Typical usage concentrations vary by product type, generally ranging from low single parts per million up to 50 ppm in seasonings and flavorings. Due to its unique sensory characteristics, it is incorporated to augment palatability and flavor complexity without contributing fragrance attributes.

1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one exhibits a melting point between 65 and 66°C at standard pressure and a boiling point range of 456 to 457°C at 760 mm Hg, indicating notable thermal stability. Its estimated logP value of approximately 2.8 suggests moderate lipophilicity, enabling solubility in organic solvents such as alcohols, while showing limited water solubility around 3969 mg/L at 25°C. The compound's high flash point (~446°F) indicates relatively low volatility under normal handling conditions. These physicochemical properties are critical for formulation scientists aiming to balance flavor release and stability in complex food matrices.

	1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)propan-1-one
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	49869549
Pubchem (sid):	342527123

(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
HMDB (The Human Metabolome Database):	Search
FDA Listing of Food Additive Status:	View
ChemSpider:	View

Safety information

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one usage levels up to:
	not for fragrance use.
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: 25
Click here to view publication 25
		average usual ppm	average maximum ppm
baked goods:		2.00000	25.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		5.00000	25.00000
chewing gum:		-	-
condiments / relishes:		2.00000	25.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		2.00000	2.00000
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		5.00000	25.00000
hard candy:		-	-
imitation dairy:		5.00000	25.00000
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		5.00000	25.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		5.00000	5.00000
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		5.00000	50.00000
snack foods:		5.00000	25.00000
soft candy:		-	-
soups:		-	-
sugar substitutes:		5.00000	25.00000
sweet sauces:		-	-

Safety references

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :49869549

National Institute of Allergy and Infectious Diseases:Data

1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)propan-1-one

Chemidplus:1190229378