Identification

▼▲ CAS.No.:? 1122-62-9? FL.No.:? 14.038 FEMA.No.:? 3251 NAS.No.:? 3251 CoE.No.:? 2315 EINECS.No.:? 214-355-6? JECFA.No.:? 1309

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).

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.

Preparation

From ethyl picolinate

Chemical Structure

2-Acetylpyridine is an aromatic ketone with the molecular structure consists of a pyridine ring with a ketone group attached at the 2-position.

Usage

Reported uses (ppm): (FEMA, 1994) ▼▲ Food Category? Usual? Max?? Baked goods? 5 5 Breakfast cereals? 3 3 Cheese? 3 3 Gravies? 3 3 Meat products? 3 3 Milk products? 3 3 Other grains? 3 3 Soft candy? 3 3 Soups? 3 3

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.