25343-57-1

Basic information

• Product Name: 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone
• Synonyms: 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone;Ethanone, 1-(1,4,5,6-tetrahydro-2-pyridinyl)-;1,4,5,6-Tetrahydro-2-acetopyridine;2-Acetyl-1,4,5,6-tetrahydropyridine;6-acetyl-1,2,3,4-tetrahydropyridine
• CAS NO: 25343-57-1
• Molecular Formula: C₇H₁₁NO
• Molecular Weight: 125.17
• Mol File: 25343-57-1.mol
• Article Data: 4

Chemical Properties

• Boiling Point: 269℃
• Flash Point: 129℃
• Appearance: /
• Density: 1.001
• Vapor Pressure: 0.00742mmHg at 25°C
• Refractive Index: 1.475
• PKA: 6.82±0.40(Predicted)
• CAS DataBase Reference: 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone(CAS DataBase Reference)
• NIST Chemistry Reference: 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone(25343-57-1)
• EPA Substance Registry System: 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone(25343-57-1)

Safety Data

• Hazardous Substances Data: 25343-57-1(Hazardous Substances Data)

Usage

Description

2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone is a tetrahydropyridine derivative with an acetyl group in the 6 position. It exists as a tautomer of CHEBI:59533 and is characterized by its unique chemical structure and properties.

Uses

Used in Pharmaceutical Industry:
2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone is used as a key intermediate in the synthesis of various pharmaceutical compounds. Its unique structure allows for the development of new drugs with potential applications in treating different medical conditions.
Used in Chemical Research:
In the field of chemical research, 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone serves as a valuable compound for studying the properties and reactivity of tetrahydropyridine derivatives. This can lead to a better understanding of their potential applications in various chemical processes and the development of new materials.
Used in Material Science:
The unique structure of 2-acetyl-1,4,5,6-tetrahydropyridine,2-acetyl-1,4,5,6-tetrahydropyridine,1-(1,4,5,6-tetrahydro-2-pyridinyl)-ethanone also makes it a candidate for use in material science. It can be utilized in the development of novel materials with specific properties, such as improved stability or reactivity, for various industrial applications.

InChI:InChI=1/C7H11NO/c1-6(9)7-4-2-3-5-8-7/h4,8H,2-3,5H2,1H3

Upstream product

• 2280-44-6 D-Glucose 
• 147-85-3 L-proline 
• 135596-33-7 1-(L-proline)-1-deoxy-D-fructose 
• 50-99-7 D-glucose 
• 163679-97-8 6-(1,1-dimethoxy)ethyl-2,3,4,5-tetrahydropyridine 

Relevant articles and documents

Novel syntheses of the major flavor components of bread and cooked rice

A new synthetic pathway toward the Maillard flavor compounds 6-acyl-1,2,3,4-tetrahydropyridines and 2-acetyl-1-pyrroline is presented. The reaction sequence involves deprotonation of a vicinal diimine and subsequent alkylation with an N,N-diprotected ω-bromoalkylamine, followed by deprotection and intramolecular transimination of the functionalized intermediate. Acidic workup affords the above-mentioned heterocycles, which are principal flavor constituents of bread and cooked rice, respectively. In addition, the synthesis of the more stable diethyl acetal of 2-acetyl-1-pyrroline is described.

Formation of odorants in Maillard model systems based on L-proline as affected by pH

Formation of the odorants acetic acid, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (HDMF), 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), and 2-acetyl-1-pyrroline (AP) was monitored by isotope dilution assays at pH 6, 7, and 8 in Maillard model reactions containing glucose and proline (Glc/Pro) or the corresponding Amadori compound fructosyl-proline (Fru-Pro). In general, higher yields were obtained at pH 7 and 8. Acetic acid was the major odorant with up to 40 mg/mmol precursor followed by HDMF (up to 0.25 mg/mmol), the formation of which was favored in the Fru-Pro reaction systems. On the contrary, ATHP (up to 50 μg/mmol) and AP (up to 5 μg/mmol) were more abundant in Glc/Pro. However, the sensory relevance of the two N-heterocycles was more pronounced on the basis of odor activity values, confirming their contribution to the overall roasty note of the reaction samples. It was also found that formation and decomposition of Fru-Pro were faster at pH 7 as compared to pH 6, explaining in part the preferred formation of the four odorants studied under neutral and slightly alkaline conditions. After 4 h of reaction at pH 7 in the presence of proline, about one-fourth of the glucose was consumed leading to acetic acid with a transformation yield of almost 40 mol %.