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Compound Summary

General Compound Information

2-acetylpyridine

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Description

2-Acetylpyridine is a flavouring agent. It is found in wheat bread, cooked beef, roast lamb, grape brandies, roast peanut, roast filbert, beer, cocoa, black tea, coriander seed and other foodstuffs.

Synonyms

2-ACETYLPYRIDINE; 1122-62-9; 1-(pyridin-2-yl)ethanone; 1-pyridin-2-ylethanone; Methyl 2-pyridyl ketone;

Acetylpyridine;Ketone, methyl 2-pyridyl;2-Pyridyl methyl ketone;2-Acetopyridine;1-Pyridin-2-yl-ethanone;Ethanone, 1-(2-pyridinyl)-;2-acetyl pyridine;1-(2-Pyridinyl)ethanone;Acetyl pyridine;1-(Pyridin-2-Yl)Ethan-1-One;Ethanone, 1-(pyridinyl)-;MFCD00006303;FEMA No. 3251;FEMA 3251;CHEMBL11945;DTXSID7024409;629O10UI3L;NSC-15043;DTXCID804409;2-Acetylpyridine (natural);CAS-1122-62-9;CCRIS 7784;EINECS 214-355-6;NSC 15043;UNII-AQQ7807JD8;UNII-629O10UI3L;AI3-52210;1-(2-PYRIDYL)ETHANONE;2-acetyipyridine;2-acetyl-pyridine;1-Pyridin-2-ylmethanone;1-(pyridine-2-yl)ethanone;SCHEMBL55127;1-(2-Pyridinyl)ethanone #;2-Acetylpyridine, >=99%;1-(2-Pyridyl)-1-ethanone;30440-88-1;MLS002152864;AQQ7807JD8;2-ACETYLPYRIDINE [FHFI];1-(2-Pyridinyl)ethanone, 9CI;2-Acetylpyridine, >=99%, FG;CHEBI:193619;HMS2268O15;1-(2-PYRIDINYL)-ETHANONE;2-ACETYLPYRIDINE [USP-RS];ACT06583;NSC15043;ZINC1655483;Tox21_201499;Tox21_303104;BDBM50026891;STL145899;2-Acetylpyridine, analytical standard;AKOS000119795;AB00686;CS-W008602;NCGC00091706-01;NCGC00091706-02;NCGC00256952-01;NCGC00259050-01;AS-14447;SMR000112288;DB-015932;A0111;AM20061676;FT-0610981;EN300-19607;P19605;A802529;Q-100067;Q4596853;F0001-0271;Z104474432;2-Acetylpyridine, United States Pharmacopeia (USP) Reference Standard;

FlavorDB ID

2522

PUBCHEM ID

Molecular Weight

121.14 Molecular Formula

C7H7NO

Openeye Can Smiles

CC(=O)C1=CC=CC=N1

IUPAC Inchikey

AJKVQEKCUACUMD-UHFFFAOYSA-N

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Toxicity Summary
Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database

Food Additive Safety (OFAS)
2-ACETYLPYRIDINE is used for FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT. More food additive safty information please view GRAS report.

EFSA's chemical Hazards Database : OpenFoodTox
This compound is found in OpenFoodTox with the name: 2-Acetylpyridine

Reference point : Defined point on an experimental dose–response relationship for the critical effect. This term is synonymous to Point of departure (USA). Reference points include the lowest or no observed adverse effect level (LOAEL/NOAEL) or benchmark dose lower confidence limit (BDML), used to derive a reference value or Margin of Exposure in human and animal health risk assessment. In the ecological area, these include lethal dose (LD50), effect concentration (EC5/ECx), no (adverse) effect concentration/dose (NOEC/NOAEC/NOAED), no (adverse) effect level (NEL/NOAEL), hazard concentration (HC5/HCx) derived from a Species Sensitivity Distributions (SSD) for the ecosystem (EFSA Scientific Committee,2018). Citation: DOI 10.5281/zenodo.4740174

Output ID	SPECIES	Route	Duration Days	END POINT	QUALIFIER	VALUE	UNIT	EFFECT	Toxicity
2233	Rat	oral: gavage	90	NOAEL	=	37	mg/kg bw/day	gross pathology	systemic
2270	Rat	oral: gavage	90	NOAEL	=	37	mg/kg bw/day	gross pathology	systemic
2307	Rat	oral: feed	90	NOAEL	=	37	mg/kg bw/day	not reported	not reported
2380	Rat	oral: gavage	90	NOAEL	=	37	mg/kg bw/day	haematology	hemopoietic
2441	Rat	oral: feed	90	NOAEL	=	37	mg/kg bw/day	not reported	not reported
2600	Rat	oral: feed	90	NOAEL	=	37	mg/kg bw/day	not reported	not reported
3044	Rat	oral: feed	90	NOAEL	=	37	mg/kg bw/day	not reported	not reported
2769	Rat	oral: gavage	90	NOAEL	=	37	mg/kg bw/day	haematology	hemopoietic

Reference Value

Reference Value : The estimated maximum dose (on a body mass basis) or the concentration of an agent to which an individual may be exposed over a specified period without appreciable risk. Reference values are established by applying an uncertainty factor to the reference point. Examples of reference values in human health include acceptable daily intake (ADI) for food and feed additives, and pesticides, tolerable upper intake levels (UL) for vitamins and minerals, and tolerable daily intake (TDI) for contaminants and food contact materials. For acute effects and operators, the acute reference dose (ARfD) and the acceptable operator exposure level (AOEL). In animal health and the ecological area, these include safe feed concentrations and the Predicted no effect concentration (PNEC) respectively (EFSA Scientific Committee, 2018). Citation: DOI 10.5281/zenodo.4740174

OUTPUT ID	ASSESSMENT	QUALIFIER	VALUE	UNIT	POPULATION
2769	MSI/FC	=	1	mg/day	Cats as pet
2769	MSI/FC	=	1	mg/day	Chicken for egg production
2769	MSI/FC	=	1	mg/day	Chicken for meat production
2769	MSI/FC	=	1	mg/day	Salmons
2769	MSI/FC	=	4	mg/day	Turkeys for meat production
2769	MSI/FC	=	6	mg/day	Dogs as pet
2769	MSI/FC	=	7	mg/day	Pigs - less than 1 year old
2769	MSI/FC	=	37	mg/day	Cattle for meat production - less than 1 year old
2769	MSI/FC	=	37	mg/day	Pigs for meat production
2769	MSI/FC	=	74	mg/day	Pigs for reproduction
2769	MSI/FC	=	148	mg/day	Cattle for meat production
2769	MSI/FC	=	241	mg/day	Cattle for milk production

Genotoxicity

Author	YEAR	OUTPUT ID	Genotoxicity
EFSA AFC	2006	2233	Not determined
EFSA AFC	2008	2270	Not determined
EFSA AFC	2009	2307	Negative
EFSA CEF	2013	2380	No data
EFSA CEF	2014	2441	Not determined
EFSA CEF	2015	2600	Negative
EFSA CEF	2018	3044	Not determined
EFSA FEEDAP	2016	2769	Not determined

EFSA Outputs

Output ID	Title	DOI	Published
2233	Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 24: Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)	doi:10.2903/j.efsa.2006.372	02Aug2006
2270	Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28 Flavouring Group Evaluation 24, Revision 1. Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)	doi:10.2903/j.efsa.2008.792	27Aug2008
2307	Flavouring Group Evaluation 77 (FGE77): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev1 (2008). Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food	doi:10.2903/j.efsa.2009.936	28Jan2009
2380	Scientific opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)	doi:10.2903/j.efsa.2013.3453	18Nov2013
2441	Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)	doi:10.2903/j.efsa.2014.3586	19Feb2014
2600	Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)	doi:10.2903/j.efsa.2015.3997	20Jan2015
2769	Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species	doi:10.2903/j.efsa.2016.4390	11Feb2016
3044	Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2	doi:10.2903/j.efsa.2018.5226	25Apr2018

Receptors

Receptor information of this compound is not available!

GC-MS Consensus Spectra

GC-MS Consensus Spectra information of this compound is not available!

Content

Compound Summary

2-acetylpyridine

Description

2-Acetylpyridine is a flavouring agent. It is found in wheat bread, cooked beef, roast lamb, grape brandies, roast peanut, roast filbert, beer, cocoa, black tea, coriander seed and other foodstuffs.

Synonyms

2-ACETYLPYRIDINE; 1122-62-9; 1-(pyridin-2-yl)ethanone; 1-pyridin-2-ylethanone; Methyl 2-pyridyl ketone;

FlavorDB ID

2522

PUBCHEM ID

14286

Molecular Weight

121.14

Molecular Formula

C7H7NO

Openeye Can Smiles

CC(=O)C1=CC=CC=N1

IUPAC Inchikey

AJKVQEKCUACUMD-UHFFFAOYSA-N

Network

Shown in network

Similarity

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Content

Compound Summary

2-acetylpyridine

Description

2-Acetylpyridine is a flavouring agent. It is found in wheat bread, cooked beef, roast lamb, grape brandies, roast peanut, roast filbert, beer, cocoa, black tea, coriander seed and other foodstuffs.

Synonyms

2-ACETYLPYRIDINE; 1122-62-9; 1-(pyridin-2-yl)ethanone; 1-pyridin-2-ylethanone; Methyl 2-pyridyl ketone;

FlavorDB ID

2522

PUBCHEM ID

14286

Molecular Weight

121.14

Molecular Formula

C7H7NO

Openeye Can Smiles

CC(=O)C1=CC=CC=N1

IUPAC Inchikey

AJKVQEKCUACUMD-UHFFFAOYSA-N

Network

Shown in network

Similarity

Show/Hide similarity panel

OpenFoodTox: component 2-Acetylpyridine