6-Acetyl-2,3,4,5-tetrahydropyridine

6-Acetyl-2,3,4,5-tetrahydropyridine
Names

IUPAC name 1-(3,4,5,6-tetrahydropyridin-2-yl)ethanone
Other names 2-Acetyl-3,4,5,6-tetrahydropyridine
Identifiers
CAS Registry Number	25343-57-1^N
ChEBI	CHEBI:59533^Y
ChemSpider	453844^Y
InChI InChI=1S/C7H11NO/c1-6(9)7-4-2-3-5-8-7/h2-5H2,1H3^Y Key: GNZWXNKZMHJXNU-UHFFFAOYSA-N^Y InChI=1/C7H11NO/c1-6(9)7-4-2-3-5-8-7/h2-5H2,1H3 Key: GNZWXNKZMHJXNU-UHFFFAOYAY
Jmol-3D images	Image Image
SMILES O=C(C)C1=NCCCC1 O=C(/C1=N/CCCC1)C
Properties
Molecular formula	C₇H₁₁NO
Molar mass	125.17 g·mol⁻¹
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
N verify (what is: Y/N?)
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:

	$\rightleftharpoons$
6-Acetyl-2,3,4,5-tetrahydropyridine	(1 : 2)	6-Acetyl-1,2,3,4-tetrahydropyridine

References

↑ T. J. Harrison, G. R. Dake (2005). "An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline". J. Org. Chem. 70 (26): 10872–10874. doi:10.1021/jo051940a. PMID 16356012.
↑ De Kimpe, Norbert; Stevens, Christian (1993). "A convenient synthesis of 6-acetyl-1,2,3,4-tetrahydropyridine, the principle bread flavor component". Journal of Organic Chemistry 58 (10): 2904–2906. doi:10.1021/jo00062a042.