2-Acetylpyridine
Appearance
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Names | |
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Preferred IUPAC name
1-(Pyridin-2-yl)ethan-1-one | |
Other names
1-(Pyridin-2-yl)ethanone
1-(2-Pyridinyl)ethanone Methyl 2-pyridyl ketone | |
Identifiers | |
3D model (JSmol)
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ChemSpider | |
ECHA InfoCard | 100.013.051 |
PubChem CID
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CompTox Dashboard (EPA)
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Properties | |
C7H7NO | |
Molar mass | 121.139 g·mol−1 |
Density | 1.08 g/mL[1] |
Melting point | 8 to 10 °C (46 to 50 °F; 281 to 283 K)[2] |
Boiling point | 188 to 189 °C (370 to 372 °F; 461 to 462 K)[1] |
Hazards | |
Flash point | 73 °C (163 °F)[1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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2-Acetylpyridine is an organic compound with the formula CH3COC5H4N. It is a viscous colorless liquid that is widely used as a flavoring substance. It is found in malt and produced by the Maillard reaction and by nixtamalization. It contributes to the flavor of corn tortillas, popcorn, and beer. [3]
The compound is prepared by acylation of 2-bromopyridine via the Grignard reagent.[4]
See also
References
- ^ a b c Sigma Adrich
- ^ ChemicalBook
- ^ National Toxicology Program"Summary of Data for Chemical Selection"
- ^ Trécourt, F.; Breton, G.; Bonnet, V.; Mongin, F.; Marsais, F.; Quéguiner, G., "New Syntheses of Substituted Pyridines via Bromine–Magnesium Exchange", Tetrahedron 2000, volume 56, pp. 1349-1360. doi:10.1016/S0040-4020(00)00027-2.