6-Acetyl-2,3,4,5-tetrahydropyridine
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Names | |
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IUPAC name
1-(3,4,5,6-tetrahydropyridin-2-yl)ethanone
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Other names
2-Acetyl-3,4,5,6-tetrahydropyridine
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Identifiers | |
25343-57-1 ![]() |
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ChEBI | CHEBI:59533 ![]() |
ChemSpider | 453844 ![]() |
Jmol 3D model | Interactive image Interactive image |
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Properties | |
C7H11NO | |
Molar mass | 125.17 g·mol−1 |
Vapor pressure | {{{value}}} |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references | |
6-Acetyl-2,3,4,5-tetrahydropyridine, is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline.
6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both compounds have odor thresholds below 0.06 ng/l.[1] [2]
Structure and properties
6-Acetyl-2,3,4,5-tetrahydropyridine is a substituted tetrahydropyridine and a cyclic imine as well as a ketone. The compound exists in a chemical equilibrium with its tautomer 6-acetyl-1,2,3,4-tetrahydropyridine that differs only by the position of the double bond in the tetrahydropyridine ring:
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6-Acetyl-2,3,4,5-tetrahydropyridine |
6-Acetyl-2,3,4,5-tetrahydropyridine | (1 : 2) | 6-Acetyl-1,2,3,4-tetrahydropyridine |
References
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