2-aminoacetophenone

Technical specification

Assessment

Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

Amount of flavour per capsule

250 µg

Threshold

80 µg / l in soft drinks

Origins

Contributed as a taint by sugar syrups, especially those made from corn. Also associated with growth of Pseudomonas spp.

Importance

Imparts a fruity, grape-like note, reminiscent of lime blossom, putty, and taco shells depending on the concentration. Associated with use of faulty sugar syrups as an ingredient. Formed during syrup production by alkaline degradation of tryptophan. May also be indicative of poor plant hygiene.

CAS registry number

551-93-9

Other names

• 1-(2-aminophenyl)ethanone
• 2-acetyl analine
• ortho- acetyl aniline
• 2-acetyl phenyl amine
• ortho-aminoacetophenone
• ortho-aminoacetyl benzene
• 2-aminophenyl methyl ketone
• ortho-aminophenyl methyl ketone
• 1-(2-aminophenyl) ethanone
• 1-(2-aminophenyl)ethanone

Remarks

Batches of sugar syrup can show considerable day to day variation in their content of 2-aminoacetophenone, making troubleshooting of such issues problematic.

Threshold distribution