6-Acetyl-2,3,4,5-tetrahydropyridine

6-Acetyl-2,3,4,5-tetrahydropyridine
Names
	Preferred IUPAC name 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethan-1-one
	Other names 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethanone; 2-Acetyl-3,4,5,6-tetrahydropyridine
Identifiers
CAS Number	27300-27-2 ; 25343-57-1 tautomer;
3D model (JSmol)	Interactive image; Interactive image;
Beilstein Reference	1446593, 1446593
ChEBI	CHEBI:59533 ; CHEBI:59534 tautomer;
ChemSpider	453844 ;
PubChem CID	520194 tautomer;
UNII	D3A5PA4S6W ;
	InChI InChI=1S/C7H11NO/c1-6(9)7-4-2-3-5-8-7/h2-5H2,1H3 Key: GNZWXNKZMHJXNU-UHFFFAOYSA-N ; InChI=1/C7H11NO/c1-6(9)7-4-2-3-5-8-7/h2-5H2,1H3 Key: GNZWXNKZMHJXNU-UHFFFAOYAY;
	SMILES O=C(C)C1=NCCCC1; O=C(/C1=N/CCCC1)C;
Properties
Chemical formula	C7H11NO
Molar mass	125.171 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

6-Acetyl-2,3,4,5-tetrahydropyridine is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline.

6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both compounds have odor thresholds below 0.06 ng/L.

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