2-acetyl-4-isopropyl pyridine

2-acetyl-4-isopropyl pyridine is an organic compound classified as a pyridine derivative with the molecular formula C₁₀H₁₃NO. It appears as a colorless to pale liquid and is distinguished by a green, grassy odor with herbal and violet undertones when diluted in solvents like dipropylene glycol. This compound is also known by synonyms such as 1-(4-propan-2-ylpyridin-2-yl)ethanone and contains a pyridine ring substituted with an acetyl group and an isopropyl group. Its chemical structure and properties are documented in controlled-vocabulary databases such as PubChem. The compound naturally occurs in essential oils like peppermint and spearmint and is commonly synthesized for use as a flavoring agent in food products.

2-acetyl-4-isopropyl pyridine is found biologically in Mentha gentilis f. cardiaca, peppermint oil, and spearmint oil, contributing characteristic green and herbal notes to these plants. It is applied primarily as a flavoring agent in food and beverage formulations, imparting a distinctive green odor profile. The compound's use conforms to the standards set by FEMA (US), with a FEMA number of 4638. This ensures its evaluation and acceptance for flavor use under regulated conditions. Typical application areas include chewing gum, confectionery frostings, hard candy, and soft candy, where it provides nuanced green and grassy flavor notes without use in fragrance products.

This compound exhibits moderate volatility, with a boiling point ranging between 245 and 247 °C at standard atmospheric pressure. Its specific gravity at 25 °C lies between 0.992 and 0.994, indicating a density near that of water but slightly less. The refractive index at 20 °C ranges from 1.502 to 1.505, consistent with typical organic aromatic compounds. Its logP of approximately 2.45 suggests moderate lipophilicity, affecting its solubility and partitioning behavior. Solubility properties indicate limited aqueous solubility (approximately 1455 mg/L at 25 °C, estimated) but good solubility in alcohol solvents. The vapor pressure of 0.028 mmHg at 25 °C reflects low volatility under ambient conditions, traits important for flavor formulation stability and volatility control.

(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 2-acetyl-4-isopropyl 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 :529345

National Institute of Allergy and Infectious Diseases:Data

1-(4-propan-2-ylpyridin-2-yl)ethanone

Chemidplus:0142896091