2-acetyl-1-pyrroline and 6-acetyl-1-2-3-4-tetrahydropyridine

2-acetyl-1-pyrroline has been researched along with 6-acetyl-1-2-3-4-tetrahydropyridine* in 3 studies

Reviews

1 review(s) available for 2-acetyl-1-pyrroline and 6-acetyl-1-2-3-4-tetrahydropyridine

Article	Year
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. Chemical reviews, 2006, Volume: 106, Issue:6 Topics: Flavoring Agents; Food Additives; Food Industry; Maillard Reaction; Pyridines; Pyrroles; Thiazines; Thiazoles	2006

Other Studies

2 other study(ies) available for 2-acetyl-1-pyrroline and 6-acetyl-1-2-3-4-tetrahydropyridine

Article	Year
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. Food chemistry, 2015, Feb-01, Volume: 168 A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, as a simple acidic treatment of these precursors suffices to release the characteristic Maillard flavours. Topics: Flavoring Agents; Maillard Reaction; Pyridines; Pyrroles; Taste; Thiazines	2015
An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline. The Journal of organic chemistry, 2005, Dec-23, Volume: 70, Issue:26 [reaction: see text] The key compound responsible for the aroma of bread, 6-acetyl-1,2,3,4-tetrahydropyridine (1), has been constructed in an efficient three-step procedure from 2-piperidone in an overall yield of 56%. Compound 1 was liberated in the final step under basic conditions. A related synthetic route produced 2-acetyl-1-pyrroline (2), the principal component of cooked rice, in 10% overall yield. Topics: Food; Food Additives; Odorants; Pyridines; Pyrroles	2005

Article

Year

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.

Food chemistry, 2015, Feb-01, Volume: 168

A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, as a simple acidic treatment of these precursors suffices to release the characteristic Maillard flavours.

Topics: Flavoring Agents; Maillard Reaction; Pyridines; Pyrroles; Taste; Thiazines

2015

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

The Journal of organic chemistry, 2005, Dec-23, Volume: 70, Issue:26

[reaction: see text] The key compound responsible for the aroma of bread, 6-acetyl-1,2,3,4-tetrahydropyridine (1), has been constructed in an efficient three-step procedure from 2-piperidone in an overall yield of 56%. Compound 1 was liberated in the final step under basic conditions. A related synthetic route produced 2-acetyl-1-pyrroline (2), the principal component of cooked rice, in 10% overall yield.

Topics: Food; Food Additives; Odorants; Pyridines; Pyrroles

2005