2-acetyl pyridine

Technical specification

Assessment

The best way to detect malty flavour notes in beer is as follows. 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 per capsule

Threshold

The flavour threshold of 2-acetyl pyridine in beer is 60 µg / l.

Origins

2-Acetyl pyridine is one of many compounds formed during malt kilning. Such flavours become more prominent in beers which have been contaminated with caustic cleaning agents.

Confusions

2-Acetyl pyridine can be confused by tasters with the following flavours

• Sodium bicarbonate
• Isobutyraldehyde
• Benzaldehyde

Importance

2-Acetyl pyridine is present in all beers made with barley malt. It is a desirable component of the flavour of many lagers, ales and stouts. It is a characteristic flavour, present together with many other Maillard reaction products, in many lagers and ales.

CAS registry number

The CAS registry number of 2-acetyl pyridine is 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

Capsules per pot

10

Legal notices

This product is protected by the following trade marks and patents:

• US Patent no. D679900
• European Community Trade Mark
  Registration no. 009937574
• European Community Trade Mark
  Registration no. 009856527
• US Trade Mark Registration no. 4345057
• US Trade Mark Registration no. 4345056