2-Acetylpyridine Chemical Properties

Melting point:

8-10 °C

Boiling point:

188-189 °C (lit.)

Density 

1.08 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.521(lit.)

FEMA 

3251 | 2-ACETYLPYRIDINE

Flash point:

164 °F

storage temp. 

Keep in dark place,Inert atmosphere,Room temperature

solubility 

170g/l

form 

Liquid

pka

pK1: 2.643(+1) (25°C)

color 

Clear colorless to slightly brown

PH

7 (100g/l, H2O, 20℃)

Odor

roasted odor

Odor Type

popcorn

Water Solubility 

Soluble in water (18.2 g/100g @ 25C). Soluble in and acetate. Slightly soluble in carbon tetrachloride.

JECFA Number

1309

BRN 

107759

LogP

0.85

CAS DataBase Reference

1122-62-9(CAS DataBase Reference)

NIST Chemistry Reference

Ethanone, 1-(2-pyridinyl)-(1122-62-9)

EPA Substance Registry System

2-Acetylpyridine (1122-62-9)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-38

Safety Statements 

26-36-37

RIDADR 

NA 1993 / PGIII

WGK Germany 

3

RTECS 

OB5310000

F 

8

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29333999

MSDS

• Language:English Provider:2-Acetylpyridine
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2-Acetylpyridine Usage And Synthesis

Identification

Description

A colorless liquid with tobacco-like aroma.

Regulatory Status

CoE: Used provisionally. Food: 10 ppm
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).

Usage

Reported uses (ppm): (FEMA, 1994)

Natural occurrence

Reported found in wheaten bread, other types of breads, boiled and cooked beef, grilled and roasted beef, lamb (roasted), lamb and mutton liver, beer, several types of brandy, cocoa, black tea, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), heated beans, Bantu beer, coriander seed (Coriandrum sativum L.) and other natural sources.

Production

It is obtained by bromination of ethylpyrazine, followed by oxidization to obtain it.

Chemical Properties

clear colorless to slightly brown liquid

Chemical Properties

A colorless liquid with tobacco-like aroma

Occurrence

Reported found in wheaten bread, other types of breads, boiled and cooked beef, grilled and roasted beef, lamb (roasted), lamb and mutton liver, beer, several types of brandy, cocoa, black tea, roasted filbert (Corylus avellano), roasted peanut (Arachis hypogea), heated beans, Bantu beer, coriander seed (Coriandrum sativum L.) and other natural sources.

Uses

2-Acetylpyridine used as flavoring agent. It is also used in application for food additive.

Uses

2-Acetylpyridine is an aroma and flavour compound present in foods.

Preparation

From ethyl picolinate

Definition

ChEBI: 2-Acetylpyridine is an aromatic ketone.

Aroma threshold values

Detection: 19 ppb

Taste threshold values

Taste characteristics at 10 ppm: cornmeal with nutty, bready nuance

General Description

2-Acetylpyridine is a volatile flavor compound found in rye bread crust and roasted sesame. It has also been identified as a key contributor to the “scented rice”-like aroma in Yahonkaoluo leaves and Xiangjing-8618 rice.

2-Acetylpyridine(1122-62-9)Related Product Information

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