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 Number	25343-57-1 N
3D model (JSmol)	Interactive image Interactive image
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
SMILES O=C(C)C1=NCCCC1 O=C(/C1=N/CCCC1)C
Properties
Chemical formula	C7H11NO
Molar mass	125.17 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
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:

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

References

1. ↑ 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. PMID 16356012. doi:10.1021/jo051940a. 
2. ↑ 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.