2-Acetylpyridine is an organic compound with the formula CH
3COC
5H
4N. 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]
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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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| UNII | |
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; 346 K)[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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Synthesis edit
The compound is prepared by acylation of 2-bromopyridine via the Grignard reagent.[4]
Chemical Use edit
- Synthesis of Doxylamine.
See also edit
References edit
- ^ a b c Sigma Adrich
- ^ ChemicalBook
- ^ National Toxicology Program"Summary of Data for Chemical Selection" Archived 2011-08-13 at the Wayback Machine
- ^ 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.