2-acetyl pyridine
2-acetylpyridine
Identification
| Name | 2-acetyl pyridine |
| IUPAC | 1-pyridin-2-ylethanone |
| CAS Number | 1122-62-9 |
| EINECS | 214-355-6 |
| FDA UNII | 629O10UI3L |
| Molecular Formula | C7 H7 N O |
| Molecular Weight | 121.13899000 |
| MDL Number | MFCD00006303 |
| Nikkaji Number | J71.242F |
| Beilstein | 0107759 |
| CoE Number | 2315 |
| XlogP3 | 0.90 (est) |
Regulatory
| JECFA Food Flavoring | 1309 2-acetylpyridine |
| DG SANTE Food Flavourings | 14.038 2-acetylpyridine |
| FEMA Number | 3251 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 1122-62-9 ; 2-ACETYLPYRIDINE |
Physical Properties
| Appearance | pale yellow to brown clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.07700 to 1.08400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.962 to 9.020 |
| Refractive Index | 1.51800 to 1.52400 @ 20.00 °C. |
| Boiling Point | 189.00 to 193.00 °C. @ 760.00 mm Hg, 78.00 °C. @ 12.00 mm Hg |
| Vapor Pressure | 0.481000 mmHg @ 25.00 °C. (est) |
| Flash Point | 164.00 °F. TCC ( 73.33 °C. ) |
| logP (o/w) | 0.850 |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Similar Items | note |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 9 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in propylene glycol. Corn-like with a musty nutty nuance Popcorn sweet, hazel nut, popcorn, fat, almond TOBACCO, POPCORN, HEAVY OILY, FATTY
|
| Odor sample from | Sigma-Aldrich |
| Taste Description |
at 10.00 ppm. harsh roasted fat, hazel nut, almond
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 2280 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| 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 |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| 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 | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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