2-acetyl pyridine

180 µg

“Malty-biscuity, like pale barley malt or malt dust”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of malty-biscuity character. 2-Acetyl pyridine is one of many compounds formed during malt kilning which impart malty notes to fresh beer.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
180 µg
Threshold
60 µg / l in beer
Origins
One of many compounds formed during malt kilning. Such flavours become more prominent in beers which have been contaminated with caustic cleaning agents.
Confusions
  • Sodium bicarbonate
  • Isobutyraldehyde
  • Benzaldehyde
Importance
Present in all beers made with barley malt. Desirable flavour in many lagers, ales and stouts. Characteristic flavour of many lagers and ales.
CAS registry number
1122-62-9
Other names
  • 2-acetopyridine
  • 2-pyridyl methyl ketone
  • 1-(2-pyridinyl) ethanone
  • methyl-2-pyridyl ketone
  • popcorn pyridine
  • 1-pyridin-2-ylethanone
Remarks
2-Acetyl pyridine is one of many similar compounds which are responsible for the range of malty characters found in beer.
Threshold distribution
Graph
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malty-biscuity beer flavour standard - 2-acetyl pyridine
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