2-Acetylpyridine

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.

The Uses of 2-Acetylpyridine

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

The Uses of 2-Acetylpyridine

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

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.