4-acetyl-2-isopropenyl pyridine

4-acetyl-2-isopropenyl pyridine, known also by its IUPAC name 1-(2-prop-1-en-2-ylpyridin-4-yl)ethanone, is a heterocyclic aromatic ketone compound belonging to the pyridine chemical class. It appears as a liquid with a characteristic herbal, green, fermented, and roasted aroma profile, demonstrating strong sensory notes reminiscent of spearmint. The molecular formula is C₁₀H₁₁NO, and the compound has a molecular weight of approximately 161.2 g/mol. It is found naturally in essential oils such as spearmint oil, highlighting its origin in natural plant-derived materials. This compound is linked to the PubChem database under CID 529352, facilitating detailed chemical and spectral information access. Due to its distinct odor properties, it is commonly used as a flavoring agent in various products to impart herbal and minty sensory characteristics.

4-acetyl-2-isopropenyl pyridine occurs naturally in spearmint oil, contributing to its complex aroma profile. Its primary use is as a flavoring agent where it provides green, herbal, and mint-like notes, especially suitable for mimicking or enhancing spearmint flavors. This makes the compound valuable in formulations of chewing gums, confectionery frostings, and soft candies among other flavor applications. The compound’s use and safety evaluations are recognized under the FEMA (US) standard, where it is assigned FEMA number 4637. FEMA’s Expert Panel has reviewed this compound, establishing usage guidelines for various food types, including maximum concentration levels in flavor formulations. It is not intended for fragrance uses, focusing strictly on flavor enhancement in food products.

4-acetyl-2-isopropenyl pyridine is a liquid at room temperature with a specific gravity ranging from approximately 1.007 to 1.009 at 25 °C, indicating it is slightly denser than water. It has a refractive index between 1.517 and 1.519 measured at 20 °C. The compound exhibits a boiling point between 277 and 279 °C at standard atmospheric pressure (760 mm Hg), reflecting relative thermal stability during flavor processing. Its vapor pressure at 25 °C is low, about 0.004 mm Hg, signifying limited volatility under ambient conditions. The estimated logP value of 1.894 suggests moderate lipophilicity, influencing solubility and partition behavior in flavor matrices. Solubility in water is around 1506 mg/L at 25 °C, supporting partial aqueous dispersibility. The flash point is approximately 129 °C (264 °F), emphasizing safety considerations during handling and formulation. These physicochemical parameters affect the compound’s stability, delivery, and efficacy in flavor systems.

(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
VCF-Online:	VCF Volatile Compounds in Food
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 4-acetyl-2-isopropenyl pyridine 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: 24
Click here to view publication 24
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		0.10000	0.50000
condiments / relishes:		-	-
confectionery froastings:		0.05000	0.30000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		0.05000	0.30000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		0.10000	0.50000
soups:		-	-
sugar substitutes:		-	-
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 :529352

National Institute of Allergy and Infectious Diseases:Data

1-(2-prop-1-en-2-ylpyridin-4-yl)ethanone

Chemidplus:0142896126