6-acetyl-1,2,3,4-tetrahydropyridine

General Material Information

Preferred name	6-acetyl-1,2,3,4-tetrahydropyridine
Trivial Name	2-Acetyl-1,4,5,6-tetrahydropyridine
Short Description	1-(1,2,3,4-tetrahydropyridin-6-yl)ethanone
Formula	C7 H11 N O
CAS Number	25343-57-1
FDA UNII	Search
xLogP3-AA	1.00 (est)
NMR Predictor	External link
Synonyms	2-acetyl-1,4,5,6-tetrahydropyridine ethanone, 1-(1,4,5,6-tetrahydro-2-pyridinyl)- pyridine, 2-acetyl-1,4,5,6-tetrahydro- 1-(1,4,5,6-tetrahydro-2-pyridinyl) ethanone 1-(1,4,5,6-tetrahydropyridin-2-yl)ethanone 1-(1,2,3,4-tetrahydropyridin-6-yl)ethanone 1-(1,2,3,4-tetrahydropyridin-6-yl)ethanone Ketone, methyl 1,4,5,6-tetrahydro-2-pyridyl 1-(1,4,5,6-Tetrahydro-2-pyridinyl)ethanone 1,4,5,6-Tetrahydro-2-acetopyridine 2-Acetyl-1,4,5,6-tetrahydropyridine 1-(1,4,5,6-Tetrahydro-2-pyridyl)-1-ethanone 1-(1,4,5,6-Tetrahydropyridin-2-yl)ethan-1-one

	1-(1,2,3,4-tetrahydropyridin-6-yl)ethanone
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	15775373
Pubchem (sid):	135347891
Flavornet:	25343-57-1
Pherobase:	View

Publications by PubMed
New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine.
Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline.
Elucidation of tautomer structures of 2-acetyltetrahydropyridine using gas chromatography/mass spectrometry and gas chromatography/infrared spectroscopy.
Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.
Formation of odorants in Maillard model systems based on l-proline as affected by pH.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
CHEBI:	View
HMDB (The Human Metabolome Database):	HMDB30345
FooDB:	FDB029659
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View

Material listed in food chemical codex	No
Molecular weight	125.17086791992
Boiling Point	269 to 270°C @ 760 mm Hg
Vapor Pressure	0.007 mmHg @ 25 °C
Flash Point TCC Value	129.2 °C TCC
logP (o/w)	-0.246 est
Solubility
alcohol	Yes
water	No

Applications	flavoring agents
Odor purposes	Lychee, Popcorn, Tea green tea
Flavoring purposes	Bread, Cheese cheddar cheese, Rice


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Category:
flavoring agents
Recommendation for 6-acetyl-1,2,3,4-tetrahydropyridine usage levels up to:
	not for fragrance use.

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :15775373

National Institute of Allergy and Infectious Diseases:Data

1-(1,2,3,4-tetrahydropyridin-6-yl)ethanone

Chemidplus:0025343571