Names | |
---|---|
Preferred IUPAC name
1-(3,4,5,6-Tetrahydropyridin-2-yl)ethan-1-one | |
Other names
1-(3,4,5,6-Tetrahydropyridin-2-yl)ethanone
2-Acetyl-3,4,5,6-tetrahydropyridine | |
Identifiers | |
| |
3D model (JSmol)
|
|
1446593, 1446593 | |
ChEBI |
|
ChemSpider | |
PubChem CID
|
|
UNII | |
CompTox Dashboard (EPA)
|
|
| |
| |
Properties | |
C7H11NO | |
Molar mass | 125.171 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
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]
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:
6-Acetyl-2,3,4,5-tetrahydropyridine | (1 : 2) | 6-Acetyl-1,2,3,4-tetrahydropyridine |