Wikipedia:WikiProject Chemicals/Chembox validation/VerifiedDataSandbox and 6-Acetyl-2,3,4,5-tetrahydropyridine: Difference between pages

| Verifiedfields = changed

| verifiedrevid = 477225618

| ImageSize =

| ImageAlt =

| PIN = 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethan-1-one

| OtherNames = 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethanone<br />2-Acetyl-3,4,5,6-tetrahydropyridine

|Section1={{Chembox Identifiers

| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| CASNo_Ref = {{cascite|changed|??}}

| CASNo = 27300-27-2

| CASNo1 = 25343-57-1

| CASNo1_Comment = tautomer

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = D3A5PA4S6W

| PubChem = 520194

| PubChem_Comment = tautomer

| ChEBI_Ref = {{ebicite|correct|EBI}}

| ChEBI1 = 59534

| ChEBI1_Comment = tautomer

| Beilstein = 1446593, 1446593

|Section2={{Chembox Properties

| C=7 | H=11 | N=1 | O=1

| MolarMass =

| Appearance =

| Density =

| MeltingPt =

| BoilingPt =

| Solubility = }}

|Section3={{Chembox Hazards

| MainHazards =

| FlashPt =

| AutoignitionPt = }}

'''6-Acetyl-2,3,4,5-tetrahydropyridine''' is an [[aroma compound]] and [[Flavoring|flavor]] that gives [[baking|baked good]]s such as [[white bread]], [[popcorn]], and [[tortilla]]s their typical smell, together with its structural [[homolog (chemistry)|homolog]] [[2-acetyl-1-pyrroline]].

6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by [[Maillard reaction]]s during heating of food. Both compounds have [[Odor detection threshold|odor thresholds]] below 0.06 [[nanogram|ng]]/[[liter|L]].<ref>{{cite journal

| author = T. J. Harrison, G. R. Dake

| year = 2005

| title = An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline

| journal = [[J. Org. Chem.]]

| volume = 70

| issue = 26

| pages = 10872–10874

| pmid = 16356012

| doi = 10.1021/jo051940a

}}</ref>

<ref>{{cite journal|last=De Kimpe|first=Norbert|author2=Stevens, Christian|title=A convenient synthesis of 6-acetyl-1,2,3,4-tetrahydropyridine, the principle bread flavor component|journal=Journal of Organic Chemistry|year=1993|volume=58|issue=10|pages=2904–2906|doi=10.1021/jo00062a042}}</ref>

==Structure and properties==

6-Acetyl-2,3,4,5-tetrahydropyridine is a [[substitution (chemistry)|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:

{| style="border: 0px; margin: 1em;"

|- align="center"

| [[Image:6-Acetyl-2,3,4,5-tetrahydropyridine.png|80px|6-Acetyl-2,3,4,5-tetrahydropyridine]]

| <math>\rightleftharpoons</math>

| [[Image:6-Acetyl-1,2,3,4-tetrahydropyridine.png|80px|6-Acetyl-2,3,4,5-tetrahydropyridine]]

|- align="center"

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

| style="padding: 0 1em 0 1em;" | (1&nbsp;:&nbsp;2)

| 6-Acetyl-1,2,3,4-tetrahydropyridine

|}

== References ==

<references/>

{{DEFAULTSORT:Acetyl-2, 3, 4, 5-tetrahydropyridine, 6-}}

[[Category:Flavors]]

[[Category:Acetyl compounds]]

[[Category:Imines]]